Gluten Free Roasted Stuffed Red Onions
4 medium red onions, peeled, trimmed
1/2 tablespoon kosher salt
1/4 cup extra-virgin olive oil, divided
2 garlic cloves, finely chopped
1 dried bay leaf
1 teaspoons fresh oregano finely chopped
1 teaspoons fresh mint finely chopped
3 cups cooked white rice
1/2 cup dry white wine, divided
2 tablespoons fresh lime juice, divided
1/4 cup finely chopped fresh dill
1/2 teaspoon finely grated lime zest
Freshly ground black pepper
Cook your rice in broth. If you are vegan then 2 cups jasmine rice with 3 cups vegetable broth. If not, then 3 cups chicken broth. Set aside.
Slice off the top of the onions, just enough to get the paper coating off the outside of the onion.
Cook onions in a pot of boiling salted water until slightly softened, about 10 minutes. Strain and let cool slightly.
Working with 1 onion at a time, make a lengthwise slit from top to bottom with a paring knife, cutting through 2-3 layers of onion, depending on thickness of layers.
Gently remove inside layers, allowing outer 2-3 layers to hold their shape. Finely chop enough of the inside layers to measure 1/2 cup red onion. You will be cooking this with the rice.
Heat 1/4 cup oil in a large heavy skillet over medium heat. Add garlic and chopped onions; cook, stirring often, until soft, about 2 minutes. Add 1/2 tablespoon salt, bay leaf, oregano, and mint; cook, 2-3 minutes. Stir in rice, 1/2 cup wine, and 2 tablespoons lemon juice; cook, stirring often, until liquid is absorbed, about 3 minutes. Add dill and zest; mix well. Season filling with salt and pepper.
Preheat oven to 400°F. Spoon about 1/2 cup filling into each onion (it should be tightly packed). Place onions in a 13x9x2" baking dish, stuffed side up; drizzle with 1/4 cup oil, 1/2 cup wine, and 2 tablespoons lime juice.
Roast onions until crispy on top and slightly browned, about 30 minutes. Serve hot or at room temperature.