Ingredients

3 medium red onions, outer skin removed and ends chopped off
1 cup jasmine rice, washed and rinsed 
1 1/2 cup vegetable broth 
1 bay leaf 
1 tbsp nutritional yeast 
1 tsp black pepper 
2 tbsp olive oil, divided 
1 tbsp plant based butter
2 tbsp fresh thyme, chopped
2 tbsp fresh sage, chopped 
4 tbsp dry sundried tomatoes (not oil packed), chopped 
1 head of garlic, about 10-14 cloves, minced 
4 tbsp pine nuts
salt

Directions

  • Place a large pot over medium-high heat and fill with water. Bring to a boil. Place your red onions in the water and boil for 10 minutes. While your onions are boiling, start your rice. Add the rice, vegetable broth, bay leaf, nutritional yeast, and black pepper to your rice cooker or pot, stir to combine and cook following the package instructions.

  • Once the red onions are done boiling, remove from water and make a cut from the center out to the outer layer. This will allow you to remove each layer of the onion down to the core. Once all onion skins are removed, set aside. Get a large pan over medium heat and add 1 tbsp of the olive oil. Add the fresh thyme, fresh sage, sundried tomatoes, garlic, and pine nuts to the pan and saute until fragrant and the pine nuts are toasted. About 3 minutes.

  • By this point your rice should be done. Remove the bay leaf and add the rice to the herb mixture and stir to combine. Add salt to your liking. I typically will add 1/2 tsp or so. Scoop the rice and herb mixture into a bowl and set aside. Now stuff your onion skins by using one or two spoonfuls of rice and place it in the end of the skin. Rolling it tightly, almost like you're wrapping a burrito. Place the stuffed onion seam side down on a plate and repeat with the rest.

  • Get the pan you were cooking the herbs in, put it over medium heat and add the last tbsp of olive oil and the plant based butter. Place your stuffed onions seam side down on the pan and caramelize for about a minute or so on each side. Carefully flipping them until they are golden brown and blistered. Repeat until all are done and serve immediately.