Roasted Stuffed Red Onions
- 8 medium red onions, peeled, trimmed
- 1 tablespoon kosher salt plus more
- 1/2 cup extra-virgin olive oil, divided
- 4 garlic cloves, finely chopped
- 1/2 pound ground beef or lamb
- 2 teaspoons dried oregano
- 1 1/2 teaspoons dried mint
- 1 cup dry white wine, divided
- 4 tablespoons fresh lemon juice, divided
- 1/2 cup finely chopped fresh dill
- 1 teaspoon finely grated lemon zest
- Freshly ground black pepper
Cook onions in a pot of boiling salted water until slightly softened, about 10 minutes. Using a slotted spoon, transfer to a large bowl; let cool slightly.
Working with 1 onion at a time, make a lengthwise slit from top to bottom with a paring knife, cutting through 2–3 layers of onion, depending on thickness of layers. Gently remove inside layers, allowing outer 2–3 layers to hold their shape. Finely chop enough of the inside layers to measure 1 cup.
Heat 1/4 cup oil in a large heavy skillet over medium heat. Add garlic and chopped onions; cook, stirring often, until soft, about 2 minutes. Add 1 Tbsp. salt, beef, bay leaves, oregano, and mint; cook, breaking up meat with the back of a spoon, until meat is cooked through, 2–3 minutes. Stir in rice, 1/2 cup wine, and 2 Tbsp. lemon juice; cook, stirring often, until liquid is absorbed, about 3 minutes. Add dill and zest; mix well. Season filling with salt and pepper.
Preheat oven to 400°. Spoon about 1/2 cup filling into each onion (it should be tightly packed). Place onions in a 13x9x2" baking dish, stuffed side up; drizzle with 1/4 cup oil, 1/2 cup wine, and 2 Tbsp. lemon juice.
Roast onions until crispy on top and slightly browned, about 30 minutes. Serve hot or at room temperature.