Stuffed Onions (Onion Dolma) Recipe

Stuffed Onions (Onion Dolma) Recipe is one of those dishes that bring warmth straight to your kitchen and heart. It’s not just a meal, but a lovely tradition wrapped in layers of tender onions and a savory filling that’s just bursting with flavor. I’ve made this recipe on cozy weekend afternoons and every time, it turns into an event — with friends sneaking little bites while I’m still cooking and everyone marveling at how the sweet, tender onions soak up the meaty, herby filling.

If you haven’t tried this yet, trust me, it’s worth diving into. Whether you’re looking to impress at a family dinner or just want a comforting meal that feels special but not fussy, this Stuffed Onions (Onion Dolma) Recipe nails it every time. Plus, it’s surprisingly simple, so you can enjoy a homemade classic without hours in the kitchen.

Ingredients You’ll Need

Each ingredient in this Stuffed Onions (Onion Dolma) Recipe plays its part in creating that perfect harmony of textures and tastes. From the sweetness of the onions to the aromatic blend of herbs and spices, plus a little secret splash of chicken broth that keeps the filling juicy—these ingredients work beautifully in tandem. When shopping, look for fresh herbs and quality ground meats to make a noticeable difference.

• Yellow onions: Choose large, firm onions with no soft spots—they’ll hold their shape nicely once stuffed.
• Lean ground beef: Adds rich, meaty flavor without too much grease.
• Ground Italian sausage: I love this for the extra herbs and subtle spice it brings to the filling.
• Chicken broth: Use low-sodium if possible to control salt and maintain moisture in both filling and sauce.
• Jasmine rice: Rinsed well to keep it from sticking, it swells up perfectly, binding the filling.
• Finely chopped tomatoes: Adds juiciness and a slight tang to balance the meat.
• Shallot and garlic: Fresh and finely chopped to boost savory depth.
• Salt & pepper: The basics, but essential to bring all flavors together.
• Fennel seeds: Crushed for that lovely anise-like note that surprises your palate.
• Dried basil & oregano: Classic Mediterranean herbs for warmth and earthiness.
• Onion powder: A little extra hello from onion land for flavor layers.
• Red pepper flakes (optional): For a subtle kick, if you’re into a hint of heat.
• Fresh thyme and Italian parsley: Bright, fresh herbs that lighten the meaty filling.
• Passata (strained tomatoes): For the smooth sauce that keeps stuffed onions luscious.
• Balsamic glaze: A drizzle on top adds that sweet tangy pop I can’t get enough of.
• Olive oil: Both for cooking and finishing, I use good quality extra-virgin to boost flavor.

Variations

I’ve found this Stuffed Onions (Onion Dolma) Recipe is incredibly flexible, so don’t hesitate to make it your own! Swapping ingredients based on what you have or prefer is totally fine—what matters is preserving that cozy vibe and richness. Here are a few ways I like to customize it.

• Vegetarian version: I swap ground meats for lentils and chopped mushrooms. It’s surprisingly hearty and perfect for meatless meals.
• Spice it up: For a bolder flavor, I add smoked paprika or replace red pepper flakes with cayenne. It wakes up the dish nicely.
• Grain swap: Quinoa or bulgur can replace jasmine rice for a different texture and extra nutrition—I love trying this in cooler months.
• Herb twists: Fresh dill or mint add a fresh, bright touch if you want to lean more Middle Eastern in style.

How to Make Stuffed Onions (Onion Dolma) Recipe

Step 1: Prep the Onions with Care

Start by peeling your large yellow onions and slicing a thin layer off the top and bottom so they’ll sit flat. Then, carefully core each onion so you create a hollow vessel for the stuffing—like little onion bowls! This is a bit fiddly, but patience here pays off. To make coring easier, I sometimes soften the onions by boiling them for a few minutes until just tender but still firm—this also mellows their sharpness.

Step 2: Cook the Filling until Delightfully Aromatic

Heat olive oil in a large skillet, then add the shallots and garlic to gently soften and release their fragrance. Toss in the ground beef and Italian sausage, cooking until no longer pink and slightly browned. Stir in the jasmine rice and crushed fennel seeds, letting the rice toast lightly for a minute or two. Next, pour in the chopped tomatoes and chicken broth, then add salt, pepper, herbs, and spices. Lower the heat and let this simmer until the rice is partly cooked—around 10 minutes. Don’t worry if it looks a bit wet; it will continue cooking inside the onions!

Step 3: Stuff and Arrange the Onions

Carefully fill each hollow onion with the meaty rice mixture—you don’t want them bursting or too loose, so pack the filling gently but firmly. Place each stuffed onion upright in a deep baking dish or pot, snug but not squished. Pour the sauce made from passata mixed with chicken broth over and around the onions, ensuring they’re mostly submerged to keep everything moist while baking.

Step 4: Bake Low and Slow

Bake in a preheated oven at 350°F (175°C) for about 45 to 50 minutes, or until the onions are very tender and the filling is cooked through. Halfway, I like to spoon some of the cooking liquid over the onions to keep them juicy. You’ll know they’re done when a knife slides through the onion like butter, and the sauce bubbles gently.

How to Serve Stuffed Onions (Onion Dolma) Recipe

Garnishes

I’m a sucker for a drizzle of balsamic glaze right before serving—it adds a beautiful glossy finish and a sweet tang that contrasts the savory filling perfectly. A quick splash of good olive oil over the top and a sprinkle of freshly chopped parsley brighten the plate and the flavors. These simple touches make the dish feel so special without extra hassle.

Side Dishes

When I serve Stuffed Onions (Onion Dolma) Recipe, I usually go for a light, fresh side—think a crisp cucumber and tomato salad or a dollop of cool yogurt with mint. It balances the rich, hearty onions nicely. Sometimes, I add some crusty bread to mop up all that lovely sauce—pure comfort!

Creative Ways to Present

For special occasions, I’ve layered stuffed onions on a platter with mixed roasted vegetables and sprinkled pomegranate seeds for a pop of color and a hint of sweetness. Another time, I placed each onion on a little bed of mashed potatoes to soak up the juices—guests loved how it made the dish look and feel extra homey.

Make Ahead and Storage

Storing Leftovers

I store leftover stuffed onions in an airtight container in the fridge, making sure to keep the sauce with them so they don’t dry out. They hold up well for 3 to 4 days — perfect for a quick reheat during a busy week. I always find the flavors marry even more after a day, which is a nice bonus!

Freezing

If you want to freeze, I recommend freezing the stuffed onions and sauce together in a sturdy container. Wrap them well to avoid freezer burn, and they’ll keep beautifully for up to 2 months. When I’ve done this, reheating later feels like a small gift from past-me to current-me—living for those moments!

Reheating

To reheat, I gently warm the stuffed onions in the oven at 325°F (160°C), covered with foil to retain moisture, until heated through—usually 20 minutes or so. You can also microwave, but be sure to cover and add a splash of broth to keep them from drying out. The oven method keeps everything tender and just as comforting as fresh.

FAQs

Final Thoughts

This Stuffed Onions (Onion Dolma) Recipe remains one of my all-time favorites because it feels like a hug on a plate—warm, comforting, and full of thoughtful flavors. I love how it turns humble onions into something show-stopping and satisfying, perfect for sharing with friends or indulging on a quiet night. Give it a go, and I promise you’ll find yourself reaching for it again and again — just like I do!

Stuffed Onions (Onion Dolma) Recipe

★★★★★ 4.8 from 142 reviews

• Author: Touba
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean

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Description

Stuffed Onions, known as Onion Dolma, are a savory dish featuring large yellow onions hollowed and filled with a flavorful mixture of ground beef, Italian sausage, rice, herbs, and aromatic spices, simmered gently in a tangy tomato and chicken broth sauce. This comforting Mediterranean-inspired recipe makes a wholesome and hearty meal perfect for family dinners.

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Ingredients

Scale 1x2x3x

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 chicken broth
• 1/2 cup jasmine rice, rinsed, uncooked
• 1 can finely chopped tomatoes (398 mL)
• 1 shallot, finely chopped
• 4 garlic cloves, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp fennel seeds, crushed
• 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)
• 1 1/2 cups chicken broth
• 1/4 tsp salt, if required

Garnish

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

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Instructions

1. Prepare the Onions: Peel and core the large yellow onions, removing the inner layers to create hollow onion cups while keeping the outer layers intact. Blanch the onions briefly in boiling water until slightly softened, then drain and set aside to cool.
2. Make the Filling: In a large bowl, combine together the lean ground beef, ground Italian sausage, rinsed jasmine rice, finely chopped shallot and garlic, crushed fennel seeds, dried basil, dried oregano, onion powder, salt, black pepper, red pepper flakes (if using), fresh thyme, parsley, and the can of finely chopped tomatoes. Mix thoroughly to create a well-seasoned stuffing.
3. Stuff the Onions: Carefully spoon the meat and rice mixture into the hollowed onions, packing them firmly but gently without breaking the layers. Preheat a large skillet or pot over medium heat.
4. Sear the Onions: Heat the olive oil in the skillet and lightly sear the stuffed onions on all sides until they are golden and sealed, to lock in the flavors.
5. Prepare the Sauce: In a separate bowl or container, mix the smooth strained tomatoes (passata) with 1 1/2 cups chicken broth and salt to taste. Pour this tomato broth mixture over the seared onions in the skillet, ensuring the liquid comes about halfway up the onions.
6. Simmer the Onions: Cover the skillet with a lid and reduce the heat to low. Let the stuffed onions simmer gently for about 45-50 minutes, or until the rice is cooked through and the meat filling is tender, occasionally checking to ensure the liquid hasn’t evaporated too much. Add extra broth if necessary.
7. Finish and Garnish: Once cooked, transfer the stuffed onions to serving plates, drizzle with balsamic glaze and olive oil, and garnish with fresh chopped parsley for a fresh, vibrant finish.

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Notes

• Blanching the onions beforehand helps soften them and makes hollowing easier.
• Make sure the rice is rinsed thoroughly to avoid sticky filling.
• Adjust seasoning and spices to suit your taste, especially if you prefer less heat.
• If you prefer a vegetarian version, substitute meat with chopped mushrooms or cooked lentils and use vegetable broth instead of chicken broth.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Stuffed Onions, Onion Dolma, Mediterranean stuffed vegetables, ground beef recipe, Italian sausage recipe, tomato broth sauce, savory stuffed onions