Stuffed Onions (Onion Dolma) Recipe
If you’re looking for a dish that’s both comforting and a little adventurous, this Stuffed Onions (Onion Dolma) Recipe is exactly what you need. I first stumbled upon this recipe during a cozy weekend cooking session, and I instantly fell in love with how the sweetness of the onions beautifully complements the savory, herb-packed filling. It’s a wonderful way to jazz up regular dinner nights, especially when you want something that feels homemade but doesn’t take hours to prepare.
Whenever I make stuffed onions, friends always ask for seconds because it’s hard to resist the tender onion cups filled with juicy meat, rice, and just the right hint of spices. Plus, it’s versatile: serve it for a family dinner or impress guests with a dish that looks fancy but actually comes together quite easily. Give this Stuffed Onions (Onion Dolma) Recipe a try—you’ll find it’s a delightful twist on a classic comfort food.
Ingredients You’ll Need
This recipe brings together simple, everyday ingredients that work together to build layers of flavor. I always make sure to use fresh herbs and good-quality meats because they really elevate the final dish.
- Olive oil: Use extra virgin if you can—adds a nice depth to the sautéed fillings.
- Large yellow onions: These are perfect for stuffing because of their size and natural sweetness.
- Lean ground beef: Lean to keep the filling moist but not greasy.
- Ground Italian sausage: Adds a savory, herby punch that plays well with the spices.
- Chicken broth: Keeps the filling juicy and adds more flavor than water would.
- Jasmine rice: I like jasmine for its fragrant aroma; rinsing it prevents stickiness.
- Finely chopped tomatoes: They bring moisture and a touch of acidity that balances the richness.
- Shallot: Adds a gentle onion note without overpowering the dish.
- Garlic cloves: Fresh garlic is essential for that punch of aromatic flavor.
- Salt and black pepper: Basic seasonings to enhance all the elements.
- Fennel seeds: Crushed to release a subtle licorice hint that pairs wonderfully with meat.
- Dried basil, oregano, onion powder: Classic herbs that bring warmth and depth.
- Red pepper flakes (optional): I add a pinch for a gentle kick, but skip if you prefer mild flavors.
- Fresh thyme and Italian parsley: Finely chopped, they brighten up the stuffing beautifully.
- Smooth tomato passata: Creates a lovely sauce to cook the stuffed onions in.
- Balsamic glaze, olive oil, fresh parsley for garnish: These add that final flourish when serving.
Variations
I love playing around with this Stuffed Onions (Onion Dolma) Recipe depending on what I have in the fridge or my mood. Feel free to adjust the filling or add your flair—you’ll be amazed at how flexible this dish can be.
- Vegetarian variation: Swap the meats for cooked lentils or mushrooms mixed with chopped nuts; it’s hearty and satisfying.
- Spicy kick: Add more red pepper flakes or a dash of smoked paprika for some warmth—I particularly enjoy this in colder months.
- Herb swaps: Fresh mint or dill can replace parsley for a different fresh taste; I’ve tried mint once and loved the brightness it added.
- Grain alternatives: Try bulgur or quinoa instead of jasmine rice for a nuttier texture or gluten-free option.
How to Make Stuffed Onions (Onion Dolma) Recipe
Step 1: Prepare the onions
The first step is to carefully peel the large yellow onions. Then, blanch them in boiling water for a couple of minutes so they become tender but still hold their shape. This makes them easier to hollow out without breaking. I like to use a small spoon or melon baller to gently scoop out the layers inside, leaving a sturdy shell for the filling.
Step 2: Make the filling
In a skillet, heat the olive oil, then add finely chopped shallot and garlic. Sauté until fragrant but not browned—that usually takes about 2-3 minutes. Add the ground beef and Italian sausage, seasoning with salt, pepper, fennel seeds, and your dried herbs. Cook until the meat is just browned, then stir in the rinsed jasmine rice and chopped tomatoes. Pour in half the chicken broth and let everything simmer until the rice starts to soften but isn’t fully cooked yet. This ensures the grains finish cooking inside the onions, soaking up the flavors.
Step 3: Stuff and cook the onions
Carefully stuff the filling into each onion shell, pressing gently to fill every nook without tearing the onion layers. Arrange them upright in a pot, then pour the smooth tomato passata combined with the remaining chicken broth around the onions. Bring to a gentle simmer, cover, and let cook for about 45 minutes to an hour, until the onions and rice are tender and the flavors have melded. Keep an eye on the liquid level and add a splash of broth if it starts to dry out; this keeps everything juicy and delicious.
How to Serve Stuffed Onions (Onion Dolma) Recipe
Garnishes
When I’m ready to serve, I love drizzling a little balsamic glaze over each stuffed onion. The sweet tang cuts through the richness and adds a lovely visual appeal. A drizzle of good olive oil and a sprinkle of fresh chopped parsley really brighten things up and add freshness.
Side Dishes
I often pair this Stuffed Onions (Onion Dolma) Recipe with a simple green salad or some roasted vegetables to balance the meal. Sometimes I add warm crusty bread on the side to soak up the tomato sauce—it’s one of my favorite ways to enjoy the leftovers too!
Creative Ways to Present
For special occasions, I’ve arranged these stuffed onions on a large platter lined with fresh herbs and lemon wedges. It makes the display really inviting and colorful. You could also top each onion with a small dollop of yogurt mixed with garlic and herbs for a Mediterranean twist that guests love.
Make Ahead and Storage
Storing Leftovers
I usually store leftover stuffed onions in an airtight container in the fridge for up to 3 days. The flavors taste even better the next day as they have more time to meld. Just keep the sauce with them so they don’t dry out.
Freezing
This Stuffed Onions (Onion Dolma) Recipe freezes surprisingly well. I freeze the cooked onions individually on a tray first, then transfer them to a freezer bag. This way, you can thaw and reheat just the amount you need without hassle.
Reheating
When reheating, I prefer using the oven at a low temperature covered with foil to retain moisture, about 20-25 minutes. You can also warm them gently on the stovetop in their sauce, stirring occasionally to keep everything nice and tender.
FAQs
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Can I use other types of onions for this Stuffed Onions (Onion Dolma) Recipe?
Absolutely! While yellow onions are ideal due to their size and sweetness, sweet onions or even large white onions can work. Just make sure to pick ones big enough to hollow out and hold the filling well.
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Do I need to precook the rice before stuffing the onions?
No, you don’t need to precook the rice fully. In this recipe, the rice is partially cooked with the filling ingredients and then finishes cooking inside the onions as they bake, so it becomes tender while soaking up all the flavors.
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Can I make this recipe vegetarian?
Definitely! Substitute the meats with cooked lentils, mushrooms, or even a mix of beans and nuts for texture. Adjust the seasoning as needed, and you’ll still have a delicious stuffed onion dish.
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How do I avoid the onions falling apart when stuffing?
Blanching the onions briefly before stuffing helps soften them and makes them more pliable. Be gentle during hollowing and stuffing—not overstuffing prevents tearing. Also, choosing fresh, firm onions makes a big difference.
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What’s the best way to serve leftover Stuffed Onions (Onion Dolma)?
Leftovers are fantastic warmed gently in their sauce or reheated in the oven to keep moisture. Pair them with a fresh salad or bread to make a complete meal. In my experience, the flavors even deepen after sitting overnight.
Final Thoughts
This Stuffed Onions (Onion Dolma) Recipe is one of those dishes that feels like a hug on a plate—rich, warm, and bursting with flavor. I love how approachable it is, yet special enough to make any meal memorable. Trust me, once you try it, you’ll find yourself making it again and again, whether for weeknight dinners or when friends come over. So go ahead, give it a shot—your kitchen (and taste buds) will thank you!
Print
Stuffed Onions (Onion Dolma) Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Description
Stuffed Onions, also known as Onion Dolma, are a comforting and flavorful dish featuring large yellow onions hollowed and filled with a savory mixture of ground beef, Italian sausage, jasmine rice, herbs, and spices. Simmered in a rich tomato and chicken broth sauce, these stuffed onions are garnished with balsamic glaze, olive oil, and fresh parsley for an elegant presentation perfect for any occasion.
Ingredients
For the Stuffed Onions
- 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
- 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
Sauce
- 1 cup strained tomatoes (passata/smooth)
- 1½ cups chicken broth
- 1/4 tsp salt, if required
Garnish
- Balsamic glaze
- Drizzle of olive oil
- Fresh parsley, chopped
Instructions
- Prepare the onions: Peel the large yellow onions and remove the skins. Slice off the tops and hollow out the centers carefully to create a cavity for the filling, leaving enough onion layers intact so they hold their shape.
- Cook the filling mixture: In a skillet, heat the olive oil over medium heat. Add the finely chopped shallot and garlic, sauté until fragrant and translucent. Add the ground beef and Italian sausage, cooking until browned. Stir in the rinsed jasmine rice, crushed fennel seeds, dried basil, oregano, onion powder, black pepper, red pepper flakes (if using), salt, fresh thyme, and Italian parsley. Pour in the finely chopped tomatoes and 1/2 cup chicken broth to moisten the mixture. Simmer for a few minutes until slightly thickened.
- Stuff the onions: Fill each hollowed onion with the prepared meat and rice mixture, pressing gently to compact the filling. Place the stuffed onions upright in a deep pan or pot.
- Prepare the sauce: Combine the strained tomatoes (passata) and 1½ cups chicken broth in a bowl. Add salt if needed and pour the sauce mixture around the stuffed onions in the pot.
- Simmer the stuffed onions: Cover and gently simmer on low heat for about 45 to 60 minutes, or until the onions are tender and the rice is fully cooked, adding extra broth if necessary to prevent drying out.
- Serve and garnish: Once cooked, carefully transfer the stuffed onions to serving plates. Drizzle with a balsamic glaze and olive oil, then sprinkle with freshly chopped parsley for added flavor and presentation.
Notes
- Use large onions to have enough center space for stuffing.
- Rinse the jasmine rice well to remove excess starch before mixing.
- You can substitute ground beef or sausage with ground lamb for a different flavor.
- Simmer gently on low heat to avoid burning the sauce.
- Balsamic glaze adds a sweet and tangy finish, but it can be omitted for a lighter dish.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
Keywords: stuffed onions, onion dolma, ground beef recipe, Italian sausage, Mediterranean stuffed vegetables, tomato sauce stuffing, homemade dolma, savory stuffed onions
