These Stuffed Onions, inspired by Turkish soğan dolması, are made by gently separating softened onion layers and wrapping each one around a savory seasoned filling. As they cook, the onions become meltingly tender and sweet while soaking up all the rich flavors of the filling and sauce.

What will you need?

• ground beef
• sweet onions
• white rice
• tomato
• parsley
• dill
• mint
• smoked paprika
• chili powder
• cumin
• tumeric
• lemon zest and juice
• red chili flakes
• salt
• pepper
• pomegranate molasses
• garlic
• crushed tomatoes
• butter

How to make it

1. Prepare the onions. Peel the onions and trim the ends. Make one deep cut lengthwise from the outside of each onion toward the center, being careful not to cut completely through the onion.

Bring a large pot of salted water to a boil. Add the onions and cook for 10–15 minutes, or until softened enough that the individual layers can be easily separated.

2. Separate the layers. Drain the onions and let them cool until comfortable to handle. Carefully separate the onion layers one at a time. Set aside the larger pieces for stuffing and finely chop the small inner pieces to use in the filling.

3. Make the filling. In a large bowl, combine the ground beef, rice, garlic, grated tomato, parsley, mint, dill, smoked paprika, cumin, turmeric, chili powder, chili flakes, black pepper, salt, pomegranate molasses, and lemon zest and juice. Mix until evenly combined.

4. Stuff the onions. Lay an onion layer on your work surface with the curved side down. Place a small amount of filling near one end, then roll the onion tightly around the filling.

Don’t overfill them—the rice will expand as it cooks.

5. Arrange in the pot. Place the stuffed onions seam-side down in a wide pot or Dutch oven. Arrange them snugly together so they hold their shape while cooking.

6. Make the sauce. Whisk together crushed tomatoes and water. Pour the mixture evenly over the stuffed onions. Add the butter pats all around.

7. Cover with a cartouche. Cut a round of parchment paper to fit directly over the onions. Press the cartouche gently against the surface so it helps trap moisture while still allowing the onions to braise evenly.

8. Bake. Bake at 400°F for 1 hour with the cartouche in place.

After 1 hour, carefully remove the cartouche and return the onions to the oven. Continue baking uncovered for 15–25 minutes, or until the sauce has reduced and the exposed edges of the onions begin to turn deeply golden and caramelized.

9. Rest and serve. Let the stuffed onions rest for about 10 minutes so they can absorb some of the remaining cooking juices. Hope you enjoy!

Stuffed Onions

5 from 2 votes

Recipe by Zachary Rodriguez Course: MainCuisine: TurkishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2lbs ground beef

• 1 tomato, grated

• 4 garlic cloves, grated

• 1 cup white rice, washed

• 1/4 cup fresh parsley, choped

• 2 tbsp cup fresh dill, chopped

• 2 tbsp cup fresh mint, chopped

• 2 tsp smoked paprika

• 2 tsp cumin

• 2 tsp turmeric

• 2 tsp chili powder

• zest and juice from 1 lemon

• 2 tsp red chili flakes

• 2 tsp salt

• 2 tsp black pepper

• 1 tbsp pomegranate molasses

• 5 sweet onions

• 1 cup water

• 1 14oz can crushed tomatoes

• 1 stick butter, cubed

Directions

• Prepare the onions. Peel the onions and trim the ends. Make one deep cut lengthwise from the outside of each onion toward the center, being careful not to cut completely through the onion.
  Bring a large pot of salted water to a boil. Add the onions and cook for 10–15 minutes, or until softened enough that the individual layers can be easily separated.
• Separate the layers. Drain the onions and let them cool until comfortable to handle. Carefully separate the onion layers one at a time. Set aside the larger pieces for stuffing and finely chop the small inner pieces to use in the filling.
• Make the filling. In a large bowl, combine the ground beef, rice, garlic, grated tomato, parsley, mint, dill, smoked paprika, cumin, turmeric, chili powder, chili flakes, black pepper, salt, pomegranate molasses, and lemon zest and juice. Mix until evenly combined.
• Stuff the onions. Lay an onion layer on your work surface with the curved side down. Place a small amount of filling near one end, then roll the onion tightly around the filling.
  Don’t overfill them—the rice will expand as it cooks.
• Arrange in the pot. Place the stuffed onions seam-side down in a wide pot or Dutch oven. Arrange them snugly together so they hold their shape while cooking.
• Make the sauce. Whisk together crushed tomatoes and water. Pour the mixture evenly over the stuffed onions. Add the butter pats all around.
• Cover with a cartouche. Cut a round of parchment paper to fit directly over the onions. Press the cartouche gently against the surface so it helps trap moisture while still allowing the onions to braise evenly.
• Bake. Bake at 400°F for 1 hour with the cartouche in place.
  
  After 1 hour, carefully remove the cartouche and return the onions to the oven. Continue baking uncovered for 15–25 minutes, or until the sauce has reduced and the exposed edges of the onions begin to turn deeply golden and caramelized.
• Rest and serve. Let the stuffed onions rest for about 10 minutes so they can absorb some of the remaining cooking juices. Hope you enjoy!