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If you want to take your onion dolma to the next level, you need to make my Stuffed Onions recipe. Loaded with a savoury combination of Italian sausage, ground beef, rice crushed tomatoes and a variety of spices.

Stuffed Onions (aka Onion Dolma) go by many different names and are filled with a variety of different ingredients. Sogan Dolma is a common name, especially in the Balkans and Turkey. Sogan refers to onion and dolma refers to stuffed. Salantourmasi is another name used in Greece and Piyaziye is a Turkish reference for stuffed onions.
😍 Why You’ll Love This Stuffed Onions Recipe
Flavourful: caramelized sweet stuffed onions with a savoury filling are simply irresistible.
Versatile: fill these with minced meat, or keep it vegetarian with lentils and grains.
Healthy: loaded with ground meats, rice and vegetables.
Tastes better the next day: who doesn’t love a recipe that serves as dinner and lunch the next day?
🧅 Ingredients You’ll Need To Make Stuffed Onions
Olive oil: used to fry the ground meats.
Yellow onions: the star of the show that provide a vessel for the filling.
Lean ground beef & Italian sausage: the protein base that will make up the majority of the filling.
Jasmine rice: used to add substance to the filling while providing a delicious texture.
Shallot & garlic: the aromatics to provide flavour.
Fennel seeds, dried basil, dried oregano, & onion powder: for added depth and flavour.
Fresh thyme & fresh Italian parsley: fresh flavours to add balance.
Finely chopped tomatoes can: adds acidity and flavour.
Chicken broth: adds moisture and helps to cook the rice.
☑️ How To Make My Stuffed Onions Recipe
- Prepare the onions: peel, slice and boil.
- Cook the filling: sauté the ground meats, rice, tomatoes and broth.
- Stuff the peeled onions: add a few tbsp of filling to the centre of the onions and roll gently.
- Assemble the tomato sauce.
- Bake until caramelized and bubbly.
🤝 Sammy’s Tips
- Don’t overcook the onions. Because they will continue to cook in the oven, it’s important to cook the onions just until you can easily peel back its layers.
- Ensure you submerge the onions in the tomato sauce. Although it may seem like lots of sauce, the majority will be absorbed while it cooks. If you need to add more sauce, you can add an extra 1/2 cup.
- I recommend finishing with a balsamic glaze and drizzle of olive oil (although this isn’t necessary) as it adds a nice depth of flavour.
🗒 Variations
- Vegetarian filling: cooked lentils, quinoa, mushrooms and spinach. In addition you can add your favourite shredded cheese.
- A more traditional Sogan Dolma: which typically combines the following ingredients: onions, ground beef or lamb, rice, onions, garlic, parsley, dill, mint, tomato paste and stock.
🗒 Substitutions
- First, and likely most commonly done, you can substitute the onions with bell peppers. Specifically large bell peppers to ensure you can fit a good amount of filling into them. To do this, cut the peppers in half, remove the seeds and stuff them the same way you would the onions. However, keep in mind onions are softer so the texture will be completely different. Another option would be to use tomatoes.
✓ Pairs Well With
🤔 FAQ’s
Generally, the larger yellow onions are ideal.
Absolutely! While this recipe uses a combination of ground beef and Italian sausage, you can substitute with ground lamb or chicken.
Primarily, you want to avoid over-cooking them. Additionally, don’t over bake them, as this too could result in them becoming mushy.
Certainly! Simply assemble them, refrigerate and add a splash of broth before baking.
While freezing is possible, keep in mind it can affect the overall texture of the onions once thawed. If you choose to freeze, be sure to add the onions to a large sealed bag. Finally, thaw them in the fridge overnight before baking.
In that case, just add a splash of chicken broth or tomato sauce. Also, be sure to add a small layer of sauce to the bottom of the pan.
🍴 Leftovers? Lucky you.
Store in an airtight container and refrigerate for up to 4 days. To reheat simply cover with aluminum foil and bake in a 400 degree oven for 15-20 minutes. Alternatively, microwave for 30 seconds.
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, and Pinterest! If you do make this recipe (or any recipe of mine) don’t forget to leave a review.
Stuffed Onions (Onion Dolma)
Equipment
- large oven safe pan or deep baking dish
Ingredients
- 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 to release the flavour
- 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
- Preheat your oven to 425 °F.
- Fill a large pot with water and set to high heat while you prepare the onions.
- Slice the top and bottom off of the onions and remove the peel.Using a sharp knife slice the onion halfway (lengthwise) through the layers, cutting until you hit the middle of the onion. This will make a slit in the onion, making it easier (once boiled) to peel back its layers.
- Once the water is boiling, add the onions, and allow them to simmer for 10-15 minutes. You want to be able to easily peal back its layers, but avoid over-cooking.
- Remove the onions from the water, add to a colander and allow to cool for 15-20 minutes while you prepare the filling.
- To a large frying pan, add the olive oil and set to medium heat.
- Add the garlic, shallot, ground beef and Italian sausage and begin to fry, breaking up the meat into small pieces with a wooden spoon.
- Once the meat is nearly cooked and browned, add the salt, pepper, crushed fennel seeds, dried basil, dried oregano, onion powder, and red pepper flakes and let cook for an additional minute.
- Next, add the rinsed rice, fresh thyme, can of finely chopped tomatoes and chicken broth.
- Allow the mixture to cook on medium heat, stirring often, just until the broth is absorbed and the rice is slightly cooked. About 6-7 minutes.*Don't worry about fully cooking the rice, it will finish cooking in the oven.Remove the pan from the heat and mix in the Italian parsley.
- Next, prepare the sauce by mixing together the strained tomatos, chicken broth and salt. *Depending if you use a salted chicken broth will determine if you need to add more salt, so taste the tomato sauce before adding it to the onions.
- To a large oven safe pan, or deep baking dish add a thin layer of the tomato sauce to the bottom of the pan.
- Next, begin to stuff the onions.Take each onion layer, add about 2 tbsp of the meat mixture to the centre and gently roll, ensuring the filling stays in tact.Add the onions seam side down into the prepared pan or baking dish and ensure the onions fit snug.Repeat until all onions have been used.
- Pour over the remaining tomato sauce, cover with foil and bake for 30-35 minutes, remove the foil and continue cooking for another 20-30 minutes or until slightly golden and bubbly. The onions should be very soft and slightly caramelized.Sammy's tip: I like to broil the onions during the last 2 minutes of cook time.
- Remove the onions from the oven and allow to cool for 10 minutes.
- Finish with balsamic glaze, a drizzle of olive oil and more fresh parsley.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Well I have post now because tomorrow when we eat I wont remember to take pic or comment. That being said, the stuffing is amazing! There was about a tablespoon left. YUMMY to say the least. I used 4 onions and had none left. I didnt use the inner two or so pieces. I had to puree a can of drained tomatoes because I forgot to buy a can of puree. I dont think anyone will notice with that delish stuffed onion.
Thanks to my son who sent me the recipe. thank you to Sammy the creator!
Michelle
Hi Michelle! Thank you for leaving a review! I am so happy your son sent you the recipe, and even more happy you enjoyed it! -Sammy