1. Preheat oven to 375 degrees. 2. Peel onions and cut tops (at point where sides curve in). 3. Cook in a large pot of boiling water for 2 minutes. 4. Remove with slotted spoon. 5. When cool, scoop flesh out with a melon baller. 6. Shells should be about 2 layers thick. 7. In a medium bowl, combine rice, chickpeas, currants, parsley, lemon juice, and spices. 8. Pack into the onion shells. 9. Place stuffed onions in a 8 inch square baking dish. 10. Pour in veggie broth and drizzle onions with olive oil. 11. Bake about 30 minutes (onions should be tender when pierced with a knife). 12. Place onions on a nice serving plate. 13. Pour cooking liquid into a small pot. 14. Add vinegar to liquid and boil until reduced to 1/4 cup. 15. Pour 1 tablespoon over each onion and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
