Megan Sheley Wellness

Bring a large pot of water to a boil. Cut your whole onions and add them to the boiling water, boiling for about 12 minutes. Remove the onions from the boiling water and let them cool for approximately 30 minutes, laying them on paper towels to drain.

Once cooled, peel the onions layer by layer and set the layers aside in a bowl. Keep the centers of the onion, as these will be used for the filling mixture.

Chop the onion centers and add them to a hot skillet with olive oil, chopped celery, and 1 chopped garlic clove. Sauté until fragrant. Push the sautéed mixture to the side of the skillet and add 1 lb of ground beef, cooking it through. Mix everything together, then add 3 crushed tomatoes, a little broth (referred to as "a little sauce" in the original, but broth makes more sense here), harissa, cinnamon, and cumin. Add your chopped parsley and mint and stir. Taste the filling mixture and adjust seasonings (salt, garlic, herbs) to your liking.

Find a large oven-safe skillet and spray it with oil. Stuff each onion layer with the prepared mixture, roll them up, and place them seam-down in the skillet. If some layers are too long, cut them in half to make more stuffed onions. Once the baking pan is full, add a little broth and drizzle with olive oil. Bake at 425°F (220°C) with a lid for 20 minutes. Then, remove the lid and bake for another 20 minutes. For a browned top, broil for 3 minutes at the end.

While the onions are baking, make the sauce: In a blender, combine 5 whole tomatoes, 1/4 cup harissa, 1 clove of garlic, a pinch of salt, and 1 large scoop of Greek yogurt. Blend on high until smooth and set aside.

Heat the prepared sauce and pour it into a shallow bowl. Place the baked stuffed onions on top of the sauce, then garnish with fresh parsley and crumbled feta. Enjoy!