There’s something truly special about the warm embrace of stuffed onions, or Onion Dolma as they say in some circles. Picture this: vibrant, tender onion layers lovingly wrapped around a savory filling of ground beef and aromatic herbs, all swimming in a rich, succulent sauce. The moment you sink your fork into that comforting bite, it feels like a cozy hug on a plate! I make this dish whenever I want to feel a little closer to home, plus it’s a showstopper for gatherings that leaves friends raving about the flavor.
This dish comes together surprisingly fast, making it perfect for busy weeknights or as a memorable centerpiece for your dinner table. You’re going to love how these succulent flavors meld together! And if you’re lucky enough to have leftovers, they become even more flavorful as they sit—definitely a win in my book.
Why I Love Stuffed Onions (Onion Dolma)
The beauty of Stuffed Onions lies in their delightful simplicity and incredible flavor. It hits that sweet spot between being incredibly easy and undeniably delicious. With the perfect balance of tender onion and hearty filling, it’s a crowd-pleaser that feels incredibly elegant yet remains vastly approachable. This dish is always a true winner at my table!
Stuffed Onions Ingredients
The magic of this Stuffed Onions truly lies in the harmonious blend of each ingredient that brings it to life. Don’t worry about exact measurements just yet; those are all in the recipe card for you!
Essential Components
- 1 tsp OLIVE OIL: This little gem packs a mighty punch, adding richness and flavor.
- 6 LARGE YELLOW ONIONS (SKINS REMOVED): The stars of the dish! Their sweetness balances beautifully with the savory filling.
- 1/2 lb LEAN GROUND BEEF: Adds a robust heartiness that elevates the dish.
- 1/2 lb GROUND ITALIAN SAUSAGE: For that extra layer of flavor and juiciness.
- 1/2 CUP CHICKEN BROTH: Helps to keep everything moist and delicious.
- 1/2 CUP JASMINE RICE (RINSED, UNCOOKED): This absorbs all the flavors while adding a beautiful texture.
- 1 CAN FINELY CHOPPED TOMATOES (398mL): Provides acidity and depth to the stuffing.
- 1 SHALLot (FINELY CHOPPED): A subtle yet aromatic addition that enhances the overall flavor!
- 4 GARLIC CLOVES (FINELY CHOPPED): You can never have too much garlic—it infuses such a lovely aroma and taste!
- 1/2 tsp SALT: Essential for bringing all the flavors together.
- 1/4 tsp BLACK PEPPER: For a gentle kick and depth.
- 1/2 tsp FENNEL SEEDS (CRUSHED TO RELEASE THE FLAVOR): These little nuggets of joy add a hint of sweetness and anise flavor.
- 1/2 tsp DRIED BASIL: Freshness in a dried form, elevating the dish.
- 1/2 tsp DRIED OREGANO: Another layer of traditional herbaceous notes.
- 1/2 tsp ONION POWDER: Because we just can’t get enough onion flavor!
- 1/4 tsp RED PEPPER FLAKES (OPTIONAL): Just a pinch if you’re feeling bold!
- 1 tsp FRESH THYME (FINELY CHOPPED): Bright and aromatic, taking the stuffing to new heights.
- 1/3 CUP FRESH ITALIAN PARSLEY (FINELY CHOPPED): A sprinkle of brightness and freshness!
- 1 CUP STRAINED TOMATOES (PASSATA/SMOOTH): For a luscious sauce that brings everything together.
- 1½ CUPS CHICKEN BROTH: More of this liquid gold for the sauce!
- 1/4 tsp SALT (IF REQUIRED): To taste as we build our sauce.
- BALSAMIC GLAZE: A gorgeous finish for a touch of sweetness and acidity at the end.
- DRIZZLE OF OLIVE OIL: To finish with a luxurious touch!
- FRESH PARSLEY (CHOPPED): As a garnish for that pop of color.
Need a swap?
Want to switch things up? No problem! Here are a few ingredient substitutions to consider:
- Ground Turkey or Chicken in place of ground beef for a lighter option (though it won’t be quite as rich).
- Brown Rice could work in lieu of jasmine rice, but the cooking time will differ, so adjust accordingly!
- Add some finely diced bell peppers or zucchini for extra veggies in the mix.
- If you want a vegan version, try lentils or chickpeas for the filling—they would provide a lovely texture!
Kitchen Tools You’ll Need
- Large pot for boiling
- Colander for cooling the onions
- Large frying pan (12-inch is ideal)
- Deep baking dish or large oven-safe pan
- Sharp knife for slicing
- Wooden spoon for stirring
How to Make Stuffed Onions (Onion Dolma)
Let’s dive into creating this wonderfully aromatic Stuffed Onions. I’ve broken down the process into simple steps. Follow along, and you’ll have a delicious meal in no time. We’re aiming for tender, flavorful onions bursting with filling!
Preheat and Prepare
First, preheat your oven to 425 °F. This ensures your onions will bake up perfectly golden and bubbly.
Boil and Peel Your Onions
Next, fill a large pot with water and set it to high heat while you prepare the onions. Slice the top and bottom off of the onions and remove the peel. Using a sharp knife, slice the onion halfway (lengthwise) through the layers, stopping before you hit the center. This little slit helps peel back the layers later, keeping everything intact and easy.
Simmer for Tenderness
Once the water is boiling, add the onions, and allow them to simmer for about 10-15 minutes. You want them tender enough to peel back the layers easily, but keep an eye out to avoid overcooking.
Cool and Prepare the Filling
Remove the onions from the water and place them in a colander to cool for about 15-20 minutes while you prepare the filling. Patience is key here—good things come to those who wait!
Sauté Aromatics for Flavor Base
To a large frying pan, add the olive oil and set to medium heat. Toss in the garlic, shallot, ground beef, and Italian sausage, and start frying. Break the meat into small pieces with a wooden spoon. The delicious aroma? Oh, it’s heavenly!
Season and Cook
Once the meat is nearly cooked and browned, add the salt, pepper, crushed fennel seeds, dried basil, dried oregano, onion powder, and red pepper flakes. This step is key for building the deep, savory flavors. Let that cook for an additional minute.
Combine Rice and Tomato Goodness
Next, add the rinsed rice, fresh thyme, can of finely chopped tomatoes, and chicken broth to the pan. Allow the mixture to cook on medium heat while stirring often, just until the broth is absorbed and the rice is slightly cooked—about 6-7 minutes. No worries about fully cooking the rice; it will finish in the oven.
Mix in Fresh Herbs
Remove the pan from the heat and mix in the Italian parsley. Those bits are where the deep flavor lives, and that freshness is going to be fantastic!
Prepare the Sauce
Now, prepare the sauce by combining the strained tomatoes, chicken broth, and salt. Taste to adjust seasoning—depending on the saltiness of your chicken broth, you may need to add some salt here.
Stuff the Onions
To a large oven-safe pan or deep baking dish, add a thin layer of the tomato sauce to the bottom. Begin to stuff each onion by taking a layer, adding about 2 tbsp of the meat mixture into the center, and gently rolling it up to secure the filling. Add the onions seam side down to the prepared dish, ensuring they fit snugly. Repeat until all onions are used!
Bake Until Bubbly
Pour over the remaining tomato sauce, cover with foil, and bake for 30-35 minutes. Remove the foil and continue cooking for another 20-30 minutes until slightly golden and bubbly. You want those onions to be very soft and just caramelized; it’s a glorious sight! (Sammy’s tip: I like to broil them for the last 2 minutes for that perfect golden crust!)
Cool and Garnish
Finally, remove the onions from the oven and allow them to cool for about 10 minutes. Finish them off with a drizzle of balsamic glaze, olive oil, and a sprinkle of fresh parsley for an inviting touch!
How to Store Stuffed Onions
These stuffed onions hold up beautifully in the fridge! At room temperature, they stay fresh for just a couple of hours, but refrigerated in an airtight container, they last about 3-4 days. If you’ve got a surplus, you can freeze them for 2-3 months—just thaw overnight in the fridge before reheating. To enjoy them warm, pop them in the oven at a low temperature or the microwave until heated through!
Tips for Success
- Be careful not to overcook the onions during boiling; you want them tender but not mushy.
- Use good-quality ground meat for richer flavor.
- Don’t skip the fresh herbs—they bring life to the dish!
- Allow the dish to cool slightly before serving; it will make handling much easier!
- Adjust the spice levels based on your preference—feel free to skip those red pepper flakes if you prefer milder flavors.
Serving Suggestions
- Serve alongside a simple green salad for a refreshing contrast.
- Pair with crusty bread to soak up that luscious sauce.
- A glass of red wine complements the robust flavors delightfully!
- Garnish with an extra sprinkle of fresh parsley for a beautiful presentation.
- Try a dollop of yogurt on the side for an added creaminess!
Enjoy this cozy dish as much as I do, and don’t hesitate to share your own spin on it! Happy cooking!
