Stuffed Onions (Onion Dolma) Recipe

Introduction

Stuffed Onions, a comforting twist on the classic dolma, bring together tender onion layers filled with a flavorful mix of ground beef, Italian sausage, and fragrant herbs. Baked in a rich tomato sauce, this dish is perfect for a satisfying family meal that feels both rustic and refined.

Ingredients

• 1 tsp olive oil
• 6 large yellow onions (skins removed)
• 1/2 lb lean ground beef
• 1/2 lb ground Italian sausage
• 1/2 cup chicken broth
• 1/2 cup jasmine rice (rinsed, uncooked)
• 1 can finely chopped tomatoes (398 mL)
• 1 shallot (finely chopped)
• 4 garlic cloves (finely chopped)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp fennel seeds (crushed to release the flavour)
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes (optional)
• 1 tsp fresh thyme (finely chopped)
• 1/3 cup fresh Italian parsley (finely chopped)
• 1 cup strained tomatoes (passata/smooth)
• 1½ cups chicken broth
• 1/4 tsp salt (if required)
• Balsamic glaze
• Drizzle of olive oil
• Fresh parsley (chopped)

Instructions

1. Step 1: Preheat your oven to 425 °F (220 °C) and fill a large pot with water, setting it to high heat.
2. Step 2: Slice the top and bottom off each onion, then remove the peel. Carefully cut each onion halfway through lengthwise to create a slit, which will help peel back the layers after boiling.
3. Step 3: When the water boils, add the onions and simmer for 10-15 minutes until the layers soften enough to separate easily but are not overcooked.
4. Step 4: Remove the onions and place them in a colander to cool for 15-20 minutes while preparing the filling.
5. Step 5: In a large frying pan, heat the olive oil over medium heat. Add garlic, shallot, ground beef, and Italian sausage. Cook, breaking up the meat, until browned.
6. Step 6: Stir in salt, black pepper, crushed fennel seeds, dried basil, dried oregano, onion powder, and red pepper flakes. Cook for another minute to release the spices’ aromas.
7. Step 7: Add the rinsed rice, fresh thyme, canned chopped tomatoes, and 1/2 cup chicken broth. Cook over medium heat, stirring frequently, until the broth is mostly absorbed and the rice is partially cooked, about 6-7 minutes.
8. Step 8: Remove from heat and mix in the fresh Italian parsley.
9. Step 9: In a separate bowl, combine strained tomatoes, 1½ cups chicken broth, and salt as needed depending on broth saltiness. Taste before adding salt.
10. Step 10: Spread a thin layer of the tomato sauce in the bottom of a large oven-safe pan or deep baking dish.
11. Step 11: Carefully separate each onion layer. Place about 2 tablespoons of the meat mixture in the center of each layer and gently roll it up to enclose the filling.
12. Step 12: Arrange the stuffed onions seam side down snugly in the prepared pan.
13. Step 13: Pour the remaining tomato sauce evenly over the onions. Cover with foil and bake for 30-35 minutes.
14. Step 14: Remove the foil and bake for another 20-30 minutes until the onions are soft, golden, and bubbly. Optionally, broil for the last 2 minutes for added caramelization.
15. Step 15: Let the onions cool for 10 minutes before serving.
16. Step 16: Finish by drizzling with balsamic glaze, olive oil, and sprinkle fresh parsley on top.

Tips & Variations

• Use a mix of ground beef and Italian sausage for a flavorful, juicy filling. For a milder taste, replace sausage with all beef.
• Rinse the jasmine rice well to remove excess starch and prevent the filling from becoming gummy.
• If you prefer a spicier dish, increase the red pepper flakes or add a pinch of cayenne pepper.
• Try substituting chicken broth with vegetable broth for a lighter or vegetarian-friendly version (use plant-based mince instead of meat).
• Allow the stuffed onions to rest after baking to let the flavors meld and filling firm up slightly, making them easier to eat.

Storage

Store leftover stuffed onions in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or covered in an oven at 350 °F (175 °C) until warmed through. They can also be frozen for up to 2 months; thaw overnight in the fridge and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed onions ahead of time?

Yes, you can assemble the stuffed onions and keep them covered in the refrigerator for up to a day before baking. Just bake them as instructed when ready to serve.

What type of onion works best for this recipe?

Large yellow onions are ideal because they have sturdy layers that peel back easily and soften well when cooked, providing the perfect vessel for the filling.

Stuffed Onions (Onion Dolma) Recipe

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★★★★★

4.6 from 135 reviews

• Author: Harper
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x

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Description

Stuffed Onions (Onion Dolma) is a hearty and flavorful baked dish featuring large yellow onions filled with a savory mixture of ground beef, Italian sausage, aromatic herbs, rice, and tomatoes. The onions are simmered to soften their layers, stuffed with a spiced meat and rice filling, then baked in a rich tomato sauce until tender and slightly caramelized. Finished with a drizzle of balsamic glaze and fresh parsley, this comforting meal combines Mediterranean flavors with satisfying textures.

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Ingredients

Scale 1x2x3x

Vegetables

• 6 large yellow onions, skins removed
• 1 shallot, finely chopped
• 4 garlic cloves, finely chopped
• 1/3 cup fresh Italian parsley, finely chopped
• 1 tsp fresh thyme, finely chopped
• fresh parsley, chopped (for garnish)

Meat & Dairy

• 1/2 lb lean ground beef
• 1/2 lb ground Italian sausage

Grains & Legumes

• 1/2 cup jasmine rice, rinsed and uncooked

Pantry & Spices

• 1 tsp olive oil, plus a drizzle for finishing
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp fennel seeds, crushed
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes (optional)
• 1 can (398 mL) finely chopped tomatoes
• 1 cup strained tomatoes (passata, smooth)
• 1½ cups chicken broth (divided)
• 1/4 tsp salt (optional, if required)
• balsamic glaze

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Instructions

1. Preheat Oven: Preheat your oven to 425 °F to get it ready for baking the stuffed onions.
2. Prepare Boiling Water: Fill a large pot with water and set it on high heat until it reaches a boil while you prep the onions.
3. Prep Onions: Slice the top and bottom off each onion and remove the peels. Using a sharp knife, cut each onion halfway lengthwise through the layers down to the middle, creating a slit for easier peeling once boiled.
4. Simmer Onions: Add the onions to the boiling water and let them simmer gently for 10-15 minutes until the layers can be easily peeled apart but the onions aren’t overcooked.
5. Cool Onions: Remove onions from the water and place in a colander to cool for 15-20 minutes while making the filling.
6. Sauté Meat and Aromatics: Heat olive oil in a large frying pan over medium heat. Add garlic, shallot, ground beef, and Italian sausage. Cook while breaking up the meat with a wooden spoon until browned and nearly cooked through.
7. Add Spices: Stir in the salt, black pepper, crushed fennel seeds, dried basil, dried oregano, onion powder, and red pepper flakes. Cook for an additional minute to release the flavors.
8. Add Rice and Liquids: Add the rinsed jasmine rice, fresh thyme, canned finely chopped tomatoes, and 1/2 cup chicken broth. Cook on medium heat, stirring frequently, until the broth is mostly absorbed and the rice is just slightly cooked, about 6-7 minutes. Remove from heat and stir in fresh Italian parsley.
9. Prepare Sauce: In a separate bowl, mix the strained tomatoes (passata), 1½ cups chicken broth, and 1/4 tsp salt if needed. Taste to adjust salt depending on the broth’s saltiness.
10. Assemble Baking Dish: Spread a thin layer of the tomato sauce on the bottom of a large oven-safe pan or deep baking dish.
11. Stuff Onions: Gently peel back each onion’s layers and stuff about 2 tablespoons of the meat and rice mixture into the center of each layer, rolling it up to hold the filling. Arrange the stuffed onion rolls seam side down snugly in the prepared pan.
12. Add Sauce and Cover: Pour the remaining tomato sauce over the stuffed onions. Cover the dish with foil.
13. Bake Covered: Bake the covered onions for 30-35 minutes at 425 °F.
14. Bake Uncovered: Remove the foil and bake for another 20-30 minutes until the onions are soft, slightly golden, bubbly, and caramelized. Optionally broil for the last 2 minutes for extra browning.
15. Rest Before Serving: Remove from oven and allow to cool for 10 minutes to set.
16. Finish and Garnish: Drizzle the baked onions with balsamic glaze, a little olive oil, and sprinkle with fresh chopped parsley before serving.

Notes

• Simmer onions just until soft enough to peel layers easily; avoid overcooking so they hold shape during stuffing.
• The rice is partially cooked on the stovetop but finishes cooking while baking; this prevents it from becoming mushy.
• Taste the tomato sauce before adding salt, as chicken broth salt content can vary.
• Balsamic glaze adds a sweet and tangy finish that complements the savory stuffing.
• Broiling at the end is optional but adds a nice caramelized top to the onions.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Main Dish
• Method: Baking
• Cuisine: Mediterranean

Keywords: Stuffed Onions, Onion Dolma, Baked Stuffed Onions, Ground Beef Recipes, Italian Sausage Recipes, Mediterranean Dinner, Meat and Rice Stuffed Vegetables