CHARUTINHO DE CEBOLA (o veredito) receita de olhômetro

Ingredients

• 8 Large Yellow Onions (peeled, outer layers removed, keep whole for blanching)
• 500 g Ground Beef (80% lean, trimmed of excess fat)
• 1 cup White Rice (uncooked; will be cooked before mixing with meat)
• 1 Onion (for filling) (medium, finely diced)
• 2 tbsp Olive Oil (extra‑virgin, for sautéing and finishing)
• 2 cups Tomato Sauce (plain canned or jarred, no added herbs needed)
• 1/4 cup Dry Red Wine (adds depth; can be omitted for non‑alcoholic version)
• 1/2 cup Water (helps thin the sauce)
• 1 tsp Salt (adjust to taste)
• 1/2 tsp Black Pepper (freshly ground)

Instructions

1. Blanch the Onions

   Bring a large pot of salted water to a boil. Add the peeled onions and simmer for 5 minutes until the outer layers are just tender but the onions remain whole. Drain and set aside to cool.

   Time: PT5M

   Temperature: Boiling

2. Cook the Rice

   Rinse 1 cup of white rice, combine with 2 cups water in a saucepan, bring to a boil, then cover and simmer 12 minutes. Fluff and set aside.

   Time: PT12M

   Temperature: Medium heat

3. Prepare the Filling

   Heat 2 tbsp olive oil in a skillet over medium heat. Add the diced onion and sauté 3 minutes until translucent. Add the ground beef, breaking it up, and cook 5 minutes until browned. Stir in the cooked rice, salt, and pepper; mix for another 2 minutes. Remove from heat.

   Time: PT10M

   Temperature: Medium

4. Assemble the Stuffed Onions

   Take each blanched onion, gently separate a petal (a thin outer layer). Place a generous spoonful of the beef‑rice filling onto the petal and roll the onion around the filling, securing it with the petal itself. Repeat for all onions.

   Time: PT5M

5. Make the Tomato‑Wine Sauce

   In a saucepan, combine 2 cups tomato sauce, 1/4 cup dry red wine, 1/2 cup water, and a drizzle of olive oil. Bring to a gentle simmer for 10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: Simmer

6. Simmer the Stuffed Onions

   Gently place the assembled onions into the simmering sauce. Cover and let cook for 20 minutes on low heat until the onions are fully tender and the flavors have melded.

   Time: PT20M

   Temperature: Low

7. Finish and Serve

   Transfer the stuffed onions and sauce to a serving plate. Drizzle a little extra virgin olive oil over the top for shine and flavor. Serve hot with crusty bread or a simple salad.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g