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Savory Stuffed Onion Dolma

Featured in: The Perfect Side for Every Meal

This Mediterranean-inspired dish features yellow onions that are briefly boiled to soften their layers, then stuffed with a flavorful mixture of ground beef, Italian sausage, jasmine rice, and aromatic herbs. The stuffed onions are arranged in a baking dish, covered with a simple tomato sauce, and baked until the onions caramelize and the filling is perfectly cooked. Finished with a drizzle of balsamic glaze and fresh parsley, these stuffed onions (dolma) make an impressive main course that balances sweet caramelized onion with savory meat filling.

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Updated on Wed, 07 May 2025 15:12:42 GMT
A bowl of stuffed peppers with sauce. Pin it
A bowl of stuffed peppers with sauce. | tastygusto.com

This stuffed onion recipe transforms a humble vegetable into an exquisite Mediterranean-inspired main dish that will impress your dinner guests while satisfying hearty appetites. The delicate onion layers wrap around a flavorful meat and rice filling, creating a comforting meal that's worth every minute of preparation.

I first made these stuffed onions for a dinner party where I wanted something beyond the usual pasta dishes. The presentation stunned everyone into silence until the first bite when the table erupted in compliments. Now it's my signature dish whenever I want to show someone I really care.

Ingredients

  • Yellow onions: Large varieties provide the perfect vessel for stuffing and develop amazing sweetness when baked
  • Ground beef: Provides hearty texture and protein, choose grass fed for best flavor
  • Italian sausage: Adds incredible flavor complexity with its blend of spices
  • Jasmine rice: Absorbs all the delicious juices while providing perfect texture
  • Canned tomatoes: Provide acidic balance and moisture, look for San Marzano for best results
  • Fresh herbs: Especially parsley and thyme brighten the dish and counter the richness
  • Fennel seeds: When crushed, they release aromatic oils that elevate the entire dish
  • Strained tomatoes: Create a velvety sauce that bathes the stuffed onions perfectly
  • Balsamic glaze: For finishing, adds a sweet tangy note that ties everything together

Step-by-Step Instructions

Prepare the onions:
Boil large onions for exactly 12 minutes until just tender enough to separate the layers without falling apart. The perfect texture should allow you to peel back layers while maintaining structural integrity. If they become too soft they will tear when rolling.
Create the filling:
Brown the meats with aromatics until fragrant and caramelized. This step builds the foundational flavor so take your time to develop those browned bits at the bottom of the pan. The combination of beef and Italian sausage creates a perfect balance of richness and seasoning.
Partial cook the rice mixture:
Simmer the rice with meat and seasonings just until liquid is absorbed but rice remains slightly underdone. This partial cooking ensures the rice will finish in the oven without becoming mushy while absorbing all the delicious flavors around it.
Stuff and roll the onions:
Gently separate the onion layers and place filling in the center before rolling into neat packages. Keep the seam side down when placing in the baking dish to prevent unraveling during baking. The layers should wrap completely around the filling.
Bake in stages:
Start covered to steam the onions and rice to tenderness then uncover to develop beautiful caramelization. The two stage baking process ensures perfectly cooked filling while allowing the exposed edges of the onions to caramelize for added flavor complexity.
A bowl of food with tomatoes and onions. Pin it
A bowl of food with tomatoes and onions. | tastygusto.com

The fennel seeds are my secret weapon in this recipe. I discovered their importance accidentally when I ran out once and made the dish without them. The difference was remarkable enough that I now always toast them slightly before crushing to amplify their anise like flavor that pairs so beautifully with the caramelized onions.

Make Ahead Magic

These stuffed onions actually improve with time making them perfect for meal prep. You can prepare the entire dish up to the baking point then refrigerate for up to two days before baking. The extra time allows the flavors to meld beautifully and saves you time on busy weeknights when you just need to pop them in the oven.

Serving Suggestions

Serve these gorgeous stuffed onions with a simple side salad dressed with olive oil and lemon juice to balance the richness. A crusty bread for soaking up the tomato sauce is practically mandatory. For a complete Mediterranean feast add a platter of olives feta and roasted red peppers to start. I often serve these at dinner parties because guests can be served individual portions that look stunning on the plate.

Onion Selection Secrets

The success of this recipe depends greatly on your choice of onions. Look for large yellow onions with tight smooth skins and significant weight for their size. Avoid onions with soft spots green sprouting or those that feel light and hollow. The ideal onion should measure about 3 inches in diameter providing enough layers to work with while cooking evenly.

A bowl of food with onions and tomatoes. Pin it
A bowl of food with onions and tomatoes. | tastygusto.com

These stuffed onions are truly a labor of love, but their stunning flavor and presentation make them well worth it.

Frequently Asked Questions

→ Can I make these stuffed onions ahead of time?

Yes, you can prepare the stuffed onions up to 24 hours in advance. Assemble everything in your baking dish, cover with plastic wrap, and refrigerate. When ready to cook, remove from the refrigerator about 30 minutes before baking, then follow the baking instructions, possibly adding 5-10 minutes to the cooking time.

→ What can I substitute for Italian sausage?

If you don't have Italian sausage, you can use all ground beef and add extra seasonings like fennel seeds, garlic, and red pepper flakes. Alternatively, ground lamb, turkey, or chicken would work well, though each will provide a different flavor profile.

→ How do I know when the onions are properly boiled?

The onions should be boiled just until the layers can be easily separated, but still maintain their structure - typically 10-15 minutes. You should be able to peel back the layers without them falling apart. If they're too firm, they'll be difficult to stuff; if too soft, they'll disintegrate.

→ What sides pair well with stuffed onions?

These stuffed onions go wonderfully with a simple green salad, roasted vegetables, crusty bread, or a Mediterranean grain like bulgur or couscous. The dish is already quite hearty with meat, rice, and vegetables, so lighter sides are ideal for balance.

→ Can I freeze leftover stuffed onions?

Yes, stuffed onions freeze well. Allow them to cool completely, then place in an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until heated through, about 20-25 minutes.

→ What can I use instead of balsamic glaze?

If you don't have balsamic glaze, you can use a drizzle of honey mixed with a splash of regular balsamic vinegar. Alternatively, pomegranate molasses, a reduced fruit jam, or even a sweet BBQ sauce can provide a similar sweet-tangy finish.

Stuffed Onions (Onion Dolma)

Tender onion layers wrapped around seasoned meat and rice, baked in tomato sauce until caramelized and topped with balsamic glaze.

Prep Time
35 Minutes
Cook Time
75 Minutes
Total Time
110 Minutes

Category: Side Dishes

Difficulty: Intermediate

Cuisine: Mediterranean

Yield: 6 Servings (12 stuffed onion rolls)

Dietary: Dairy-Free

Ingredients

→ Main Ingredients

01 1 tsp olive oil
02 6 large yellow onions, skins removed
03 500g lean ground beef
04 500g ground Italian sausage
05 120ml chicken broth
06 100g jasmine rice, rinsed, uncooked
07 1 can (398ml) finely chopped tomatoes
08 1 shallot, finely chopped
09 4 garlic cloves, finely chopped
10 1/2 tsp salt
11 1/4 tsp black pepper
12 1/2 tsp fennel seeds, crushed
13 1/2 tsp dried basil
14 1/2 tsp dried oregano
15 1/2 tsp onion powder
16 1/4 tsp red pepper flakes (optional)
17 1 tsp fresh thyme, finely chopped
18 1/3 cup fresh Italian parsley, finely chopped

→ Sauce

19 240ml strained tomatoes (passata)
20 350ml chicken broth
21 1/4 tsp salt (if needed)

→ Garnish

22 Balsamic glaze
23 Extra virgin olive oil for drizzling
24 Fresh parsley, chopped

Instructions

Step 01

Preheat your oven to 220°C (425°F).

Step 02

Fill a large pot with water and bring to a boil. Meanwhile, slice the top and bottom off each onion and remove the peel. Using a sharp knife, slice each onion halfway through lengthwise, creating a slit that reaches the middle to facilitate layer separation after boiling.

Step 03

Once water is boiling, add the onions and simmer for 10-15 minutes until layers can be easily separated but not overcooked. Drain in a colander and allow to cool for 15-20 minutes while preparing the filling.

Step 04

Heat olive oil in a large frying pan over medium heat. Add garlic, shallot, ground beef, and Italian sausage. Cook while breaking the meat into small pieces with a wooden spoon.

Step 05

When meat is nearly browned, add salt, pepper, crushed fennel seeds, dried basil, dried oregano, onion powder, and red pepper flakes. Continue cooking for an additional minute to bloom the spices.

Step 06

Add the rinsed rice, fresh thyme, chopped tomatoes and chicken broth to the meat mixture. Cook on medium heat, stirring frequently, until broth is absorbed and rice is partially cooked (approximately 6-7 minutes). The rice will finish cooking in the oven.

Step 07

Remove from heat and stir in the chopped Italian parsley.

Step 08

In a bowl, combine strained tomatoes, chicken broth, and salt to taste. Adjust seasoning based on whether you're using salted or unsalted broth.

Step 09

Spread a thin layer of tomato sauce on the bottom of a large oven-safe pan or deep baking dish. Gently separate the onion layers. Place about 2 tablespoons of filling in the center of each layer and roll carefully, ensuring the filling stays intact. Position stuffed onions seam-side down in the prepared dish, fitting them snugly together.

Step 10

Pour remaining tomato sauce over the stuffed onions. Cover with foil and bake for 30-35 minutes. Remove foil and continue baking for 20-30 minutes more until onions are soft, slightly caramelized and the dish is bubbling.

Step 11

For extra caramelization, broil for the final 2 minutes. Remove from oven and let rest 10 minutes before serving.

Step 12

Finish with a drizzle of balsamic glaze, a light stream of olive oil, and a sprinkle of fresh parsley.

Notes

  1. This traditional stuffed onion dish, also known as Onion Dolma, features layers of onion filled with a savory meat and rice mixture.
  2. Allow the stuffed onions to rest for 10 minutes after baking to set the flavors and make them easier to serve.

Tools You'll Need

  • Large pot for boiling onions
  • Colander
  • Sharp knife
  • Large frying pan
  • Wooden spoon
  • Deep oven-safe baking dish
  • Aluminum foil

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (if Italian sausage contains breadcrumbs)
  • Contains meat (beef and pork)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385.5
  • Total Fat: 18.6 g
  • Total Carbohydrate: 32.4 g
  • Protein: 24.8 g