Stuffed Onions with Minced Meat and Cheese Sauce

Slice off the top and bottom of the (yellow) onion with a sharp knife. Peel the onions and then cut them halfway through, down to the middle. This makes it easier to separate the layers of the onion.

Fill a pan with water (enough to cover the onions) and bring it to a boil. Add the onions to the boiling water and cover with a lid. Cook the onions for 10-15 minutes, or until tender. Drain the water.

Separate the outer layers of the onion and remove the inner part.

In a deep bowl, mix the minced meat with the ras el kouzina, cayenne pepper, onion powder, salt, dried parsley, sweet soy sauce, and olive oil. Mix well.

Take a portion of the meat mixture and flatten it. Place some cheddar cheese on the meat and seal it tightly, ensuring the cheese is completely covered.

Fill a yellow onion shell with the stuffed meat and wrap the onion completely with the meat, ensuring the onion is fully covered.

Arrange the stuffed onions with meat in an oven dish, brush them with oil, cover the dish with parchment paper and aluminum foil. Place the baking dish back in a preheated oven at 200 ℃. Bake for 20 minutes.

Mix sweet soy sauce, sambal, and ketchup in a bowl until smooth.

Carefully remove the baking dish from the oven, remove the parchment paper and aluminum foil, brush the stuffed yellow onion with the sticky sauce.

Place the baking dish back in a preheated oven at 200 ℃ and bake for 5 minutes.

Add heavy cream, cheddar cheese, and turmeric to a saucepan. Heat the cheese mixture over low heat while continuously stirring with a whisk.

Serve the stuffed onions with meat on bread or in wraps and briefly grill them for an extra crispy texture. Bismillah, bon appétit!