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
Scale
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