Food My Muse

0 Prepare the onions: Peel the onions and trim off both ends. Cut a single vertical slit down one side of each onion, stopping about halfway through so the onion stays intact. Boil in salted water for 12 to 16 minutes until just tender. Remove and let cool until easy to handle.
1 Prepare the Filling: Heat a large skillet over medium heat. Add the shallots and cook until softened and translucent, about 3 to 4 minutes. Add the garlic and cook for about 30 seconds. Transfer everything to a mixing bowl and let cool slightly. Add the ground lamb, Boursin, gouda, parsley, scallions, rosemary, salt, smoked paprika, onion powder, and black pepper. Mix until just combined.
3 Make the Sauce: Add the port wine, red miso, and balsamic vinegar to a saucepan over medium heat. Simmer until reduced by about half. Add the beef bone broth and taste for seasoning. In a small bowl, mix the cornstarch with a few tablespoons of the hot liquid until smooth, then whisk it into the sauce. Simmer until lightly thickened.
6 Preheat the oven to 425℉.
2 Stuff the Onions: Gently peel the cooled onions into individual layers. Place about 1½ to 2 tablespoons of the lamb mixture inside each layer, then roll the onion layer around the filling to enclose it.
4 Bake: Arrange the stuffed onions snugly in a baking dish. Pour the sauce over the top. Cover tightly with foil and bake for 35 minutes. Remove the foil and continue baking for another 20 to 25 minutes, until the onions are tender and the lamb is cooked through. Ground lamb should reach an internal temperature of 160°F for food safety.
5 Finish and Serve: Drizzle with balsamic glaze and sprinkle with chives and parsley. Top each lamb roll with a small dollop of Boursin and scatter pomegranate arils over the top.