Stuffed Onions (Onion Dolma) Recipe is one of those comforting dishes that feels like a warm hug from the inside out. When I first tried making it, I was amazed at how the sweet, tender onions perfectly wrapped around a savory mix of beef, sausage, rice, and aromatic herbs. It’s the kind of meal that fills your kitchen with incredible scents and leaves everyone asking for seconds.

This recipe shines especially on cozy weekend evenings or when you want to impress a crowd with something unique yet approachable. What makes it truly special is the balance of flavors—from the slightly caramelized onions to the juicy, spiced meat filling. Plus, it’s a fantastic way to elevate humble ingredients into something really memorable without stressing over complicated steps.

Ingredients You’ll Need

The beauty of this Stuffed Onions (Onion Dolma) Recipe is in how these simple, wholesome ingredients come together so seamlessly. Each plays a part in creating layers of flavor and texture, so don’t skip on the fresher herbs or quality meat—they really make a difference!

Yellow onions: Large and sweet onions work best since they form the perfect little bowls once hollowed out.
Ground beef: Choose lean to keep the dish from getting greasy but still tender.
Ground Italian sausage: This adds a punch of flavor and juiciness—try to find one without too many additives.
Chicken broth: Both in the filling and sauce, it adds moisture and deepens flavor.
Jasmine rice: Rinsed well so it doesn’t clump, soaking up all those lovely juices inside the onion.
Chopped tomatoes (canned): Adds acidity and helps keep the filling moist.
Shallot and garlic: Finely chopped to melt into the filling and add sweetness and aroma.
Salt and black pepper: Basic seasonings, but essential to bring out all the flavors.
Fennel seeds: Crushed just before use to release their lovely aniseed aroma.
Dried basil and oregano: Classic Mediterranean herbs that complement the meat perfectly.
Onion powder: Reinforces onion flavor without overpowering.
Red pepper flakes (optional): If you like a touch of heat.
Fresh thyme and Italian parsley: Added towards the end for freshness and color.
Passata (strained tomatoes): For the sauce, gives smoothness and a rich tomato base.
Balsamic glaze and olive oil (for garnish): Adds a sweet and silky finish once everything’s plated.

Variations

I love making this Stuffed Onions (Onion Dolma) Recipe my own by mixing up the fillings or tailoring it to what’s in my fridge. Feel free to personalize it—you’ll find it’s very forgiving and always delicious.

Vegetarian version: Swap ground meats for lentils or chopped mushrooms with extra herbs—you won’t miss the meat at all!
Spicy kick: Add more red pepper flakes or a dash of cayenne to the filling if you like things hot; I’ve found a little heat balances beautifully with the sweetness of the onions.
Seasonal herbs: During summer, swap out dried herbs for fresh basil and oregano straight from the garden for a brighter flavor.
Using rice alternatives: Try bulgur or quinoa if you want a nuttier texture or gluten-free option.

How to Make Stuffed Onions (Onion Dolma) Recipe

Step 1: Prep the Onions

Start by peeling the onions and slicing off the tops so you have a flat base to work with. Carefully hollow them out with a spoon or a small knife, leaving a sturdy shell but removing enough inner layers to make room for the filling. I like to save the inner onion bits for the filling—it keeps that onion flavor consistent and reduces waste.

Step 2: Make the Filling

Heat a little olive oil in a pan and sauté the shallot and garlic until soft and fragrant. Then toss in the ground beef and Italian sausage, breaking them up as they cook evenly. Once nicely browned, add the rinsed jasmine rice, chopped tomatoes, chicken broth, and all your carefully measured herbs and spices. Cook it gently so the rice absorbs some liquid but don’t fully cook it—the onions will finish the job in the oven.

Step 3: Stuff and Bake

Stuff each onion generously with the filling and place them snugly in a baking dish. Pour the sauce made from passata and chicken broth over and around the onions, and season the sauce lightly with salt if needed. Cover tightly with foil and bake in a preheated oven at 350°F (175°C) for about 1 hour to 1 hour 15 minutes, until the onions are tender and the rice is cooked through. I usually check once halfway through to make sure there’s enough liquid, adding a splash more broth if it looks dry.

How to Serve Stuffed Onions (Onion Dolma) Recipe

Stuffed Onions (Onion Dolma) Recipe - Recipe Image

Garnishes

I always finish these stuffed onions with a drizzle of good quality olive oil and a few swirls of balsamic glaze—it’s such a simple step but adds a lovely sweet tang and a silky texture. Some fresh parsley sprinkled on top brightens things up visually and adds a burst of fresh herbal flavor that contrasts the richness of the filling.

Side Dishes

These onions work beautifully on their own for a lighter meal, but I love pairing them with a crisp green salad or some warm crusty bread to soak up any leftover sauce. For a fuller meal, roasted vegetables or a simple couscous salad complement them perfectly without overpowering the delicate flavors.

Creative Ways to Present

For dinner parties, I’ve served these Stuffed Onions (Onion Dolma) Recipe nestled on a bed of sautéed greens with a sprinkle of toasted pine nuts for crunch. It instantly looks more gourmet and gives your guests that “wow” moment when you bring them to the table.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed onions keep well in an airtight container in the fridge for up to 3 days. When I’ve had leftovers, I store each onion individually wrapped to preserve moisture and protect the delicate structure, plus it makes reheating easier without drying them out.

Freezing

This recipe freezes pretty well, too! I recommend freezing the onions separately from the sauce. Freeze the stuffed onions individually wrapped in plastic wrap and then in a freezer bag. When ready, thaw overnight in the fridge before baking them fresh with sauce. This keeps the texture intact better.

Reheating

I reheat leftovers gently in a low oven (around 300°F/150°C) covered loosely with foil so they warm through without drying out. Microwave works too in a pinch, but I find the oven method keeps the onion texture tender and the flavors more vibrant.

FAQs

Can I use other types of onions for Stuffed Onions (Onion Dolma) Recipe?

Absolutely! While yellow onions are traditional and offer a nice balance of sweetness and sturdiness, you can experiment with large white or even sweet Vidalia onions. Just make sure they’re big enough to hollow out and hold the filling without falling apart during cooking.
Is it necessary to precook the rice before stuffing?

Nope, you don’t need to fully cook the rice beforehand. The partially cooked filling gets baked inside the onion, allowing the rice to absorb the broth and tomato juices as it finishes cooking, giving it a lovely texture and flavor.
What if I don’t have Italian sausage—can I omit it?

Yes, you can substitute ground pork or just use all ground beef if preferred. The Italian sausage adds extra herbiness and moisture, but adjusting your herbs will keep the flavor balanced.
Can I make Stuffed Onions (Onion Dolma) Recipe ahead of time?

You sure can! Prepare and stuff the onions a day ahead, then store them covered in the fridge. Just add the sauce and bake fresh when ready to serve.
How do I know when the stuffed onions are done?

The onions should be soft when pierced with a fork, and the rice inside completely tender. The juices should be bubbling gently in the baking dish, indicating everything has cooked through perfectly.

Final Thoughts

This Stuffed Onions (Onion Dolma) Recipe really holds a special place in my kitchen rotation. It’s both an homage to traditional flavors and a versatile dish that feels cozy and fresh at the same time. If you’re looking for a recipe that’s a little different but not complicated, this one will win you over—I promise. Give it a try, and soon enough, these stuffed onions will be the dish everyone’s excited to see on your table!