UBS - Virtual Cooking Class: Lebanese Stuffed Onions
Date(s) - 03/16/2022
12:30 pm - 1:00 pm
Wed, March 16, 2022 – 12:30 PM – 1:00 PM EDT
About this event
Join us to make these yummy stuffed onions. Chef will walk you through the process in this fun free 30 minute class.
The recipe, ingredients and needed equipment are listed below. Please email Chef Veronica at Veronica-Za.Flores@ubs.com with any substitution questions.
Prior to class we recommend getting organized by preparing your ingredients and gathering your cooking utensils. This will allow you to easily access all necessary ingredients and materials during the demonstration to best cook along with your chef. Thorough preparations will provide a more enjoyable experience.
Please register for the virtual class using your UBS email address as this is an internal Skype event. Skype information will be sent out prior to class to all attendees. We encourage you to join a few minutes early to ensure that you have a good connection. Class will begin on time.
Please note: This is a virtual internal event for UBS employees only.
Lebanese Stuffed Onion
• 2 extra-large onions or 3 large onions
• 1 cup white rice
• 1 tablespoon tomato paste
• 2 teaspoons cinnamon
• 1 teaspoon allspice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 1/2 teaspoons kosher or sea salt
• freshly ground black pepper
• 3 tablespoons minced fresh cilantro or parsley reserve some for garnish
• 1 pound ground meat of your choice original recipe uses lamb
• 2 tablespoons white wine vinegar or cider vinegar
• 3 pinches of sugar
• 2 tablespoons olive oil
• Cutting board with damp towel
• Large bowl
• Large sauté pan
1. The first step is to soak your rice in a bowl cool water. The rice will absorb some of the water — we’ll drain off the water in a later step.
2. Fill a pot with water (enough to cover a whole onion by 1″ and bring to a boil. Cut off the very top and bottom of each onion. Make a cut down one side of each of the onions, cutting into the center from top to bottom. This helps the onion layers cook evenly and make it easier to peel. Add the onions and let them cook for 10 minutes or until the layers soften and separate easily.
3. Drain the rice completely. In a large mixing bowl, add the drained rice, tomato paste, cinnamon, allspice, cumin, coriander, salt, pepper, cilantro or parsley and ground meat. Mix well.
4. When the onions have finished cooking, remove, and drain from the boiling water. Let cool and separate out the layers individually and place 1 heaping tablespoon of the filling, wrap onion around filling, but not too tightly to allow rice to expand during cooking.
5. In a large, oven-safe sauté pan over medium-high heat, swirl in the olive oil. When pan is hot, place the onions seam-side down.
6. Let cook for 2 minutes until the bottoms have browned slightly. Add vinegar to the pan and sprinkle the tops of the onions with sugar.
7. Cover the pan and turn the heat to low. Cook for 20 minutes or until the meat and rice are fully cooked, rotating the onions halfway during cooking.
Chef Notes: have all ingredients in front of you before the start of class
To register for this event, please click here!