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Stuffed Onions (Onion Dolma) Recipe

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★★★★★

4.8 from 100 reviews

Stuffed Onions (Onion Dolma) is a hearty and flavorful dish featuring large yellow onions filled with a savory mixture of lean ground beef, Italian sausage, jasmine rice, herbs, and spices. Cooked gently in a rich tomato and chicken broth sauce, these dolmas make a comforting meal with a delicious balsamic glaze and fresh parsley garnish.

Ingredients

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Stuffed Onions

  • 1 tsp olive oil
  • 6 large yellow onions, skins removed
  • 1/2 lb lean ground beef
  • 1/2 lb ground Italian sausage
  • 1/2 cup jasmine rice, rinsed, uncooked
  • 1 can finely chopped tomatoes, 398mL
  • 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

Sauce

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

Garnish

  • Balsamic glaze
  • Drizzle of olive oil
  • Fresh parsley, chopped

Instructions

  1. Prepare the onions: 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. Make the filling: 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. Stuff the onions: 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. Sear the stuffed onions: 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. Prepare the sauce: 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. Cook the stuffed onions: 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. Garnish and serve: 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

  • Rinsing the jasmine rice before mixing removes excess starch and helps prevent it from becoming too sticky when cooked.
  • Be gentle when hollowing out the onions to avoid breaking their outer layers.
  • Simmer the stuffed onions slowly to ensure even cooking and to allow flavors to meld.
  • You can substitute Italian sausage with ground pork or turkey for a lighter version.
  • The balsamic glaze adds a sweet and tangy contrast that complements the savory filling perfectly.

Keywords: Stuffed onions, Onion dolma, ground beef recipes, Italian sausage dishes, Mediterranean stuffed vegetables, jasmine rice stuffing, savory onion recipe

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