Stuffed Onions
Loaded with the most delicious savoury filling combining Italian sausage, ground beef, rice and broth. These dishes often have more specific names depending on their origin and ingredients. Sogan Dolmas is the Turkish term for stuffed onions and Salantourmasi is the Greek term if you are more familiar with these.
Ingredients
- olive oil
- yellow onions
- lean ground beef
- ground Italian sausage
- chicken broth
- jasmine rice
- finely chopped tomatoes
- shallot
- garlic
- salt
- black pepper
- fennel seeds
- dried basil
- dried oregano
- onion powder
- red pepper flakes
- fresh thyme
- fresh Italian parsley
- strained tomatoes
- chicken broth
- salt
- balsamic glaze
- drizzle of olive oil
- fresh parsley
Method
- 1
Preheat your oven to 425 °F. Fill a large pot with water and bring it to a boil while you prepare the onions.
- 2
Slice the top and bottom off of the onions and remove the peel. Using a sharp knife, slice each onion halfway through its layers lengthwise, cutting just until you hit the center. This slit will make it easier to separate the layers later.
- 3
Add the prepared onions to the boiling water and let them simmer for 10-15 minutes, until the layers are easy to peel back but not overcooked.
- 4
Remove the onions from the water and place them in a colander to cool for 15-20 minutes while you prepare the filling.
- 5
In a large frying pan, heat 1 teaspoon of olive oil over medium heat. Add the chopped shallot, garlic, ground beef, and Italian sausage. Cook, breaking up the meat with a wooden spoon, until it is nearly browned.
- 6
Add the salt, pepper, crushed fennel seeds, dried basil, dried oregano, onion powder, and red pepper flakes. Cook for another minute, stirring to combine.
- 7
Add the rinsed rice, fresh thyme, can of finely chopped tomatoes, and 1/2 cup of chicken broth. Stir and cook on medium heat for 6-7 minutes, until the broth is mostly absorbed and the rice is slightly cooked.
- 8
Remove the pan from the heat and stir in 1/3 cup of chopped Italian parsley.
- 9
In a separate bowl or measuring cup, prepare the sauce by mixing together the strained tomatoes and 1.5 cups of chicken broth. Add salt to taste, if needed.
- 10
Pour a thin layer of the tomato sauce into the bottom of a large, oven-safe pan or deep baking dish.
- 11
Once the onions are cool enough to handle, carefully separate the layers.
- 12
Take each onion layer and fill it with about 2 tablespoons of the meat and rice mixture. Gently roll the layer around the filling.
- 13
Place the stuffed onions, seam-side down, into the prepared pan. Arrange them snugly together.
- 14
Pour the remaining tomato sauce over and around the stuffed onions.
- 15
Cover the pan with foil or a lid and bake for 30-35 minutes.
- 16
Remove the foil/lid and continue baking for another 20-30 minutes, or until the onions are soft, slightly caramelized, and the sauce is bubbly. For extra browning, you can broil for the last 2 minutes of cooking.
- 17
Remove from the oven and let the dish cool for 10 minutes.
- 18
To serve, garnish with a drizzle of balsamic glaze, a drizzle of olive oil, and more fresh parsley.
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