Savory Stuffed Onions Bake

These tender stuffed onions are a must for anyone craving cozy comfort food with a hint of Mediterranean and Middle Eastern flair. Each onion is layered with a flavorful pork and rice filling, then baked gently in a rich tomato sauce until melt-in-your-mouth.

The first time I made these was a chilly winter night and they instantly won over my family. Now every time I bring them out, everyone fights for the last piece.

Ingredients

• Ground pork: gives the filling rich flavor and tender texture but beef or lamb are also excellent
• Rice: ensures the filling is hearty and helps everything bind try short or medium grain like Arborio or Jasmine for perfect tenderness
• Tomato paste: provides deep savory notes always choose a bright red paste with no added sugar
• Fresh tomato: adds juiciness to the filling pick a ripe tomato that smells fragrant at the stem end
• Garlic: boosts the aromatic quality of the filling and sauce use firm bulbs with tight skins for best flavor
• Salt and pepper: for seasoning always use fine salt to really permeate the filling
• Paprika: grants a gentle smokiness opt for Hungarian or Spanish versions for the best result
• Oregano: brings an earthy herbal edge dried or fresh leaves both work
• Parsley: offers brightness in the filling flat leaf parsley has the most flavor
• Large yellow onions: are sweet and mild plus their layers separate easily after boiling pick ones that feel heavy and look shiny
• Ghee or butter: in the sauce for richness use real ghee or European unsalted butter for true flavor
• Broth: transforms the sauce make sure it’s a good quality beef chicken or veggie broth with low sodium so you can control the seasoning

Step-by-Step Instructions

Shred the Filling Set Up:

Mix ground meat with rinsed rice tomato paste diced tomato minced garlic parsley paprika oregano salt and pepper Massage everything together with your hands until starch from the rice makes it sticky and cohesive

Prep Onions:

Use a sharp knife to trim both ends off each onion Stand the onion on a cutting board and slice down the middle just to the core without splitting all the way through

Parboil Onions:

Bring a big pot of water to a boil Add whole onions and cook for about fifteen minutes from boiling point just until the layers loosen Without overcooking so the layers stay whole

Cool and Separate:

Drain onions right away and rinse them under cold water so they are comfortable to handle Gently peel off each layer so you can use them as wrappers for the filling

Stuff and Roll:

Lay each onion layer flat Stuff with about one tablespoon of filling Fold in the edges and roll into a cylinder shape Repeat until you run out of onion layers or filling

Arrange for Baking:

Pack all stuffed onions tightly seam side down into a heavy baking dish like a Dutch oven This prevents unrolling and keeps them moist

Mix Sauce:

Heat ghee or butter in a pan Add tomato paste and cook to deepen the flavor Whisk in broth and taste to adjust salt Pour this over the stuffed onions

Bake with Care:

Cover the dish with parchment paper and foil Bake at four twenty five degrees Fahrenheit or two twenty Celsius for forty five minutes covered then remove foil Bake another fifteen minutes uncovered so the tops get golden Place under broiler for a minute to caramelize the sides if you like

Pin

I love how the sweetness of onions and bright parsley shine against the meaty filling My youngest always sneaks the caramelized edges before I even make it to the table and it always sparks laughter

Storage Tips

Leftovers store well in an airtight container in the fridge for up to five days The flavor gets even better overnight You can freeze stuffed onions individually in a single layer then transfer to a bag for up to three months Reheat gently in the microwave or oven with a splash of broth to keep them moist

Ingredient Substitutions

You can easily use ground beef lamb turkey or chicken instead of pork For vegetarians swap meat for mushrooms or lentils and add extra rice Ghee can be replaced with regular butter or good olive oil Most sturdy white onions work if yellow are not available You can try brown rice but precook it halfway

Serving Suggestions

Serve stuffed onions hot out of the oven with a dollop of plain yogurt which helps balance the richness They pair well with a green salad crunchy pita or herbed potatoes For parties plate them as an appetizer For a traditional touch scatter extra parsley on top right before serving

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Cultural and Historical Context

Stuffed vegetables are beloved from Turkey through the Middle East and are often called dolmasi or dolma They represent comfort and generosity as families gather to stuff and roll together Stuffed onions are special for their sweetness and tenderness especially during holidays and big reunions

Recipe FAQs

→ What kind of onions work best for stuffed onions?

Large yellow onions are ideal, as their sweet flavor and easy-separating layers make them simple to stuff without falling apart.

→ Can I use different ground meats in the filling?

Absolutely! Try ground beef, lamb, chicken, turkey, or a mixture depending on your preference and what you have available.

→ Do I need a specific type of rice for the filling?

Short- or medium-grain rice, such as Arborio or Jasmine rice, absorbs moisture well and remains tender, so they are best for this dish.

→ How do I keep the onion layers from breaking while boiling?

Boil just until the layers are pliable and starting to separate. Overcooking might cause them to fall apart, so keep a watchful eye.

→ What sauce pairs best with the stuffed onions?

A simple blend of tomato paste, broth, and ghee or butter creates a rich, flavorful sauce that enhances the savory filling.

→ How should leftovers be stored?

Cool completely, then refrigerate in an airtight container. Stuffed onions keep well for up to five days.