Stuffed Onions

4.84 from 12 votes

These tender Stuffed Onions are filled with a savory mixture of ground pork, rice, and aromatic spices, then baked in a flavorful sauce. Perfectly caramelized and irresistibly hearty, they’re a comforting dish ideal for family dinners or special occasions.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: Mediterranean, Middle Eastern, Turkish

Keyword: dolmasi, iraqi dolma, stuffed onions

Servings: portions

Author: The Modern Nonna

Equipment

Ingredients

The Stuffing

500 grams ground pork I used pork but any will work
1 cup rice rinsed
1 tablespoon tomato paste
1 tomato diced
5 cloves garlic minced
1 teaspoon salt
1 teaspoon paprika
1 teaspoon oregano
¼ teaspoon pepper
¼ cup chopped parsley handful
6 large yellow onions might need more if they are too small

The Sauce

1 tablespoon ghee or butter
2 tablespoons tomato paste
2 cups broth beef, chicken, or veg

Instructions

To a bowl, add the ground meat, rinsed rice, spices, tomato paste, garlic, tomatoes, and parsley. Mix well and set aside.
Note: you can also prepare the meat the night before, leave it in the fridge and let it sit out for 30 min or so before stuffing.
Next, cut each end off of the onion, place it flat side down and cut it down the middle starting from the centre making sure not to cut it in half.
Repeat this step for each onion. Now, fill a pot with water, place the onions inside and cook for 15 minutes from the boiling point.
The layers should start to pull apart. Make sure you don't boil them too much as they can break apart so keep an eye on them.
When boiled, drain the water carefully and let the onions cool. You can even run them under cold water to speed up the process.
Take each onion layer, add a tablespoon of filling to it and roll. Repeat this step until the layers are filled and filled until the meat is finished. I had a total of 34 stuffed onions but your quantity may vary depending on the size.
Note: if using larger onions the layers might be too long so feel free to cut it in half. Also, the onion hearts can be used in vegetable broth or diced and added to the filling.
Arrange the stuffed onions seam-side down tightly into a round dish and work on the sauce.

The Sauce

In a pot on the stove, melt the ghee (or butter). Add in the tomato paste and broth. Taste and add a pinch of salt if needed.
Pour the warm broth over the stuffed onions, add a piece of parchment paper on top and then foil.
Place it in a preheated 425F (220C) oven and bake covered for 45 minutes and uncovered for another 15. Place on broil for the last few min if you want a beautiful caramelized color.
We like to serve these with a side of plain yogurt but you can enjoy them just as is. They can be stored in the fridge for up to five days.

Video

Notes

Ground Meat: I used ground pork in this version, but you can use whatever you like: ground beef, lamb, chicken, turkey, or a combo.

The Onions: Large yellow onions are great for this recipe because they have a mild, slightly sweet flavor and their layers separate easily after boiling, making them perfect for stuffing.

The Rice: A short-grain or medium-grain rice is best here because they absorb moisture well and cook to a tender consistency without becoming mushy. Stick to Arborio or Jasmine rice here.

Ghee: Ghee is a clarified butter, commonly used in Indian and Middle Eastern cuisines. If you don't have, or can't find it at the store, feel free to use butter, or even olive oil, instead.

Nutrition