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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 425 °F to get it ready for baking the stuffed onions.
- 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.
- 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.
- 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.
- Cool Onions: Remove onions from the water and place in a colander to cool for 15-20 minutes while making the filling.
- 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.
- 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.
- 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.
- 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.
- Assemble Baking Dish: Spread a thin layer of the tomato sauce on the bottom of a large oven-safe pan or deep baking dish.
- 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.
- Add Sauce and Cover: Pour the remaining tomato sauce over the stuffed onions. Cover the dish with foil.
- Bake Covered: Bake the covered onions for 30-35 minutes at 425 °F.
- 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.
- Rest Before Serving: Remove from oven and allow to cool for 10 minutes to set.
- 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
