Stuffed Onions

PREPARATION

1. Take 650 grams of onions and make slits in them (see video). Transfer them to a skillet, add 1.5 liters of water, cover, and boil for 5–7 minutes.
2. Remove from the heat and cool for 15 - 20 minutes.
3. Heat 2 tablespoons of olive oil in a skillet. Add 1 tablespoon of garlic and sauté for 30 seconds.
4. Add 80 grams of onions and cook until they change color.
5. Add 250 grams minced chicken and cook for - 3 - 4 minutes.
6. Add 1/2 teaspoon mixed herbs, 3/4 teaspoon salt, 1/4 teaspoon crushed black peppercorns, 1/2 teaspoon crushed fennel seeds, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon onion powder, and 1/2 teaspoon chilli flakes. Mix well to combine.
7. Add 100 grams rice, 250 milliliters water, 80 grams tomato, and 1/4 teaspoon dried thyme. Mix well, cover and cook for 12 - 14 minutes.
8. Remove from the heat and keep aside.
9. In a bowl, add 300 milliliters tomato puree, 150 milliliters chicken broth, and 1/4 teaspoon salt. Whisk well to combine and keep aside.
11. Peel the boiled onions and stuff the peels with the prepared chicken mixture, then roll them up (see video).
12. In a baking dish, add some of the prepared sauce. Place the stuffed onions in the dish and pour more sauce over them. Cover with aluminum foil.
13. Preheat the oven to 392°F/200°C and bake for 40 - 45 minutes. Remove from the oven and cool for 15 - 20 minutes.
14. Garnish with balsamic glaze, olive oil, and parsley.
15. Serve.