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Stuffed Onions (Onion Dolma) Recipe

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4.1 from 62 reviews

  • Author: Mary & Susan
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings

Description

Stuffed Onions (Onion Dolma) is a comforting and flavorful dish featuring tender yellow onions stuffed with a savory mixture of ground beef, Italian sausage, and fragrant jasmine rice, cooked in a rich tomato and herb sauce. This recipe combines simmering, frying, and baking techniques to achieve perfectly caramelized, soft onions with a filling that’s aromatic and hearty, perfect for a satisfying family meal.

Ingredients

For the Onions

  • 6 large yellow onions (skins removed)
  • 1 tsp olive oil

For the Filling

  • 1/2 lb lean ground beef
  • 1/2 lb ground Italian sausage
  • 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)
  • 1/2 cup chicken broth

For the Sauce

  • 1 cup strained tomatoes (passata/smooth)
  • 1½ cups chicken broth
  • 1/4 tsp salt (if required)

To Finish

  • Balsamic glaze
  • Drizzle of olive oil
  • Fresh parsley (chopped)

Instructions

  1. Preheat Oven and Prepare Water: Preheat your oven to 425 °F. Fill a large pot with water and set to high heat to bring it to a boil while you prepare the onions.
  2. Prepare Onions: Slice the top and bottom off each onion and remove the peel. Using a sharp knife, slice the onion halfway lengthwise through the layers until you reach the middle. This slit helps peel back the layers easily after boiling.
  3. Boil Onions: Once the water is boiling, add the onions and simmer for 10-15 minutes. The onions should be tender enough to peel back layers but not overcooked.
  4. Cool Onions: Remove onions with a slotted spoon to a colander and allow to cool for 15-20 minutes while you prepare the filling.
  5. Cook Filling – Step 1: Heat olive oil in a large frying pan over medium heat. Add garlic, shallot, ground beef, and Italian sausage, frying and breaking the meat into small pieces until nearly browned.
  6. Season Filling: Add salt, black pepper, crushed fennel seeds, dried basil, dried oregano, onion powder, and red pepper flakes. Cook for an additional minute to release the spices’ flavors.
  7. Add Rice and Liquids: Stir in rinsed jasmine rice, fresh thyme, chopped tomatoes, and 1/2 cup chicken broth. Cook on medium heat stirring often until the broth is absorbed and rice is slightly cooked, about 6-7 minutes. Remove from heat and stir in fresh Italian parsley.
  8. Prepare Tomato Sauce: In a separate bowl, mix strained tomatoes (passata), 1½ cups chicken broth, and 1/4 tsp salt if needed. Taste and adjust salt depending on broth saltiness.
  9. Assemble Dish: Spread a thin layer of tomato sauce in a large oven-safe pan or deep baking dish. Gently peel back each onion layer and add about 2 tablespoons of the meat mixture in the center, then roll the layer to enclose the filling. Place the stuffed onion layers seam side down snugly in the pan. Repeat until all onions are stuffed.
  10. Add Sauce and Bake: Pour the remaining tomato sauce over the stuffed onions. Cover with foil and bake for 30-35 minutes. Remove foil and bake for another 20-30 minutes until the onions are soft, golden, and the sauce bubbles. Optionally broil for last 2 minutes for caramelization.
  11. Rest and Garnish: Remove the stuffed onions from the oven and let cool for 10 minutes. Drizzle with balsamic glaze, a bit of olive oil, and sprinkle fresh chopped parsley before serving.

Notes

  • Do not overboil the onions; they should be tender but still hold their structure to be peeled and stuffed easily.
  • Partially cooking the rice in the filling before baking ensures it finishes cooking perfectly in the oven.
  • Adjust salt in the tomato sauce according to the saltiness of your chicken broth for balanced flavor.
  • Broiling at the end caramelizes the top for extra flavor and texture—optional but recommended.
  • You can substitute ground beef and Italian sausage with ground turkey for a lighter version.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://mysimpledish.com/stuffed-onions-onion-dolma-recipe/