Hungarian Stuffed Onions (Töltött Hagyma)

 Ingredients

8 large onions

500 g ground pork or beef

100 g rice

1 egg

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon Hungarian paprika

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried marjoram

2 tablespoons chopped fresh parsley

2 tablespoons vegetable oil

500 ml beef or chicken stock

2 tablespoons tomato paste

Instructions

Prepare the onions: Peel the onions and carefully remove the inner layers, leaving about 2–3 layers intact.

Make the filling: Mix the ground meat, rice, egg, chopped onion, garlic, paprika, salt, pepper, marjoram, and parsley in a bowl.

Stuff the onions: Gently fill each onion with the meat mixture. Do not pack them too tightly because the rice will expand.

Prepare the sauce: Heat the oil in a large pot. Add the tomato paste and cook for 1–2 minutes. Pour in the stock.

Cook: Place the stuffed onions carefully into the pot. Cover and simmer over low heat for about 50–60 minutes, until the onions are tender and the meat and rice are fully cooked.

Serve: Spoon some of the rich cooking broth over the onions and garnish with fresh parsley.

Hungarian tip: Serve with crusty bread and a spoonful of sour cream (tejföl) for a tradit

ional Hungarian touch.