Onion Dolmades
INGREDIENTS:
(for 6-8 servings)
For the onion dolmades:
2kg onions to be filled and rolled (preferably elongated in shape)
150g olive oil
2 onions, grated
2 cloves garlic, grated
250g minced meat (optional; if added, preferably half beef and half pork)
250g Carolina rice
1 tbsp tomato paste
Salt
Pepper
1 tsp allspice, ground
1 bunch parsley, finely-chopped
½ bunch fennel or dill, finely-chopped
1 litre chicken or vegetable stock (a little more may be needed)
2 bay leaves
Αrmogalo, katiki or galotyri cheese for serving
INSTRUCTIONS:
For the onion dolmades:
Prepare the onions.
Peel the onions and carve them lengthwise down to their core.
Put the onions in boiling, salted water for 10-15 minutes, until their layers begin to separate.
Remove the onions from the pot using a slotted spoon, rinse with plenty of cold water and set aside.
For the filling:
Prepare the filling.
Pour the olive oil into a pot and heat.
Add the onions and garlic, and sauté for 3 minutes, until they wither.
If used, add the minced meat and sauté for 8-10 minutes, until it browns sightly.
Add the rice and sauté for another 3-4 minutes, until the rice is glazy.
Add the tomato paste, salt, pepper, bay leaves, allspice, parsley and fennel (or dill), and mix together.
Pour in half a glass of water, and stir constantly for a few minutes until the rice absorbs the liquids.
Remove the pot from the heat source and set aside.
In a low, wide pot, add any vegetables on hand – for example, carrots, onions, a few stalks of parsley, a couple of slices of lemon, and, if so desired, a few pieces of graviera cheese, so as to lend even more flavour, and then set the pot aside.
Separate the layers of the onions.
Take one onion layer at a time and fill it with a little of the filling, then wrap it gently without tightening too much.
Close the dolmades and place them in the pot along with the rest of the ingredients, the one dolmas next to the other, closed side down.
Pour as much stock as needed over the dolmades until they are completely covered, season with salt and pepper, and add a little olive oil.
Cover the dolmades with a plate, and then close the pot with a lid.
Cook over medium heat for about 40 minutes.
Leave the dolmades in the pot for half an hour, and then serve them.
These dolmades can be served with armogalo or any other cheese of your choice.