Description
These Stuffed Onions (Onion Dolma) are filled with a flavorful mixture of ground beef, Italian sausage, rice, and herbs, then baked to perfection. Serve with a savory tomato sauce and a drizzle of balsamic glaze for a delicious meal.
Ingredients
Scale
Main Filling:
- 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, 398mL
- 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
- 1½ cups chicken broth
- 1/4 tsp salt (if required)
Garnish:
- balsamic glaze
- drizzle of olive oil
- fresh parsley, chopped
Instructions
- Prepare Onions: Cut off the top and bottom of each onion, hollow out the center, and set aside.
- Make Filling: In a skillet, cook beef, sausage, shallot, garlic, and spices. Add rice, tomatoes, and herbs.
- Fill Onions: Stuff each onion with the filling mixture.
- Make Sauce: Combine strained tomatoes, chicken broth, and salt. Pour over stuffed onions in a baking dish.
- Bake: Cover with foil and bake until onions are tender.
- Garnish: Drizzle with balsamic glaze, olive oil, and parsley before serving.
Notes
- You can customize the filling with different meats or veggies.
- Adjust the spice level by adding more or less red pepper flakes.
Nutrition
- Serving Size: 1 stuffed onion
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 45 mg