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A delicious plate of Stuffed Onions (Onion Dolma) Recipe

Stuffed Onions (Onion Dolma)

Enjoy this comforting and flavorful dish of tender onions generously stuffed with a savory mixture of ground beef, Italian sausage, rice, and herbs, all simmered in a rich tomato broth. Perfect as a main course or a hearty side.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp olive oil for searing onions
  • 6 large yellow onions peeled and hollowed for stuffing
  • 0.5 lb lean ground beef for the savory stuffing mixture
  • 0.5 lb ground Italian sausage adds robust flavor to the stuffing
  • 0.5 cup jasmine rice rinsed thoroughly, uncooked, to absorb flavors
  • 398 ml finely chopped tomatoes adds moisture and tang to the stuffing
  • 1 medium shallot provides a delicate onion flavor to the stuffing
  • 4 cloves garlic essential aromatic for the stuffing
  • 0.5 tsp salt seasons the meat and rice stuffing
  • 0.25 tsp black pepper adds a touch of warmth to the stuffing
  • 0.5 tsp fennel seeds crushed to enhance aromatic depth in the stuffing
  • 0.5 tsp dried basil classic herb for the stuffing mixture
  • 0.5 tsp dried oregano fragrant herb, pairs well with Italian sausage
  • 0.5 tsp onion powder boosts the onion flavor in the filling
  • 0.25 tsp red pepper flakes optional, for a hint of spice in the stuffing
  • 1 tsp fresh thyme freshly chopped for bright, herbaceous notes
  • 0.33 cup fresh Italian parsley adds freshness and color to the stuffing
  • 1 cup strained tomatoes (passata/smooth) forms the base of the simmering sauce
  • 1.5 cups chicken broth liquid for simmering and tenderizing the onions
  • 0.25 tsp salt adjust seasoning of the sauce to your taste
  • 1 tbsp Balsamic glaze for a sweet and tangy finish before serving
  • 1 tbsp olive oil for a final touch of richness and shine
  • 0.25 cup fresh parsley for garnish, adds freshness and color

Equipment

  • Mixing Bowl
  • Large Skillet
  • Large Pot

Method
 

  1. Peel the onions and cut off the tops. Hollow out the center of each onion carefully, removing the inner layers to make space for the stuffing. Keep the hollowed onion shells intact for stuffing.
  2. In a mixing bowl, combine the lean ground beef, ground Italian sausage, rinsed jasmine rice, finely chopped shallot, garlic cloves, finely chopped fresh thyme, Italian parsley, crushed fennel seeds, dried basil, dried oregano, onion powder, salt, black pepper, red pepper flakes (if using), and the can of finely chopped tomatoes. Mix everything thoroughly to create the stuffing mixture.
  3. Fill each hollowed onion with the meat and rice mixture, pressing down gently to pack the filling firmly but not overstuffing to prevent splitting during cooking.
  4. Heat 1 tsp of olive oil in a large skillet or pot over medium heat. Place the stuffed onions upright and sear them lightly on all sides until golden. This step helps to seal the onions and adds flavor.
  5. In the same skillet or a separate pot, combine the strained tomatoes (passata) and chicken broth. Add 1/4 tsp salt if needed and stir to mix well.
  6. Carefully transfer the seared stuffed onions into the sauce. Add an additional 1/2 cup chicken broth to ensure the onions remain moist. Cover the pot with a lid, reduce the heat to low, and simmer gently for about 45-60 minutes until the onions are tender and the rice is cooked through.
  7. Once cooked, drizzle the stuffed onions with balsamic glaze and a little olive oil. Sprinkle with freshly chopped parsley for a fresh, vibrant finish. Serve warm as a main course or a hearty side dish.

Notes

Feel free to adjust the spices in the stuffing to your preference. This dish makes for excellent leftovers and can be reheated gently on the stovetop or in the oven. Serve warm as a main course or a hearty side dish.