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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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