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Stuffed Onion Dolma with Italian Sausage Recipe

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4.5 from 100 reviews

Delicious and hearty Stuffed Onions (Onion Dolma) featuring a savory blend of ground beef, Italian sausage, rice, and aromatic herbs baked in a rich tomato and chicken broth sauce. This comforting dish is perfect for a family meal or special occasion with its tender onions filled with flavorful meat and rice mixture, garnished with balsamic glaze and fresh parsley.

Ingredients

Stuffed Onions

  • 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

  1. Prepare the Onions: Peel the large yellow onions and carefully hollow out the centers leaving thick outer layers intact to create onion ‘cups’ for stuffing. Set aside the onion centers for chopping and mixing into the filling.
  2. Prepare the Filling: In a mixing bowl, combine the ground beef, ground Italian sausage, rinsed jasmine rice, chopped shallot, minced garlic, crushed fennel seeds, dried basil, oregano, onion powder, red pepper flakes (if using), fresh thyme, Italian parsley, salt, black pepper, and the chopped onion centers. Mix in the finely chopped tomatoes and half a cup of chicken broth. Stir until all ingredients are well incorporated.
  3. Stuff the Onions: Fill each onion ‘cup’ generously with the prepared meat and rice mixture, pressing gently to pack the filling.
  4. Prepare the Sauce: In a separate bowl, combine the strained tomatoes (passata) with 1½ cups of chicken broth and a pinch of salt if needed. Stir thoroughly.
  5. Assemble and Cook: Preheat your oven to 350°F (175°C). Lightly grease a baking dish with olive oil. Arrange the stuffed onions upright in the dish. Pour the tomato and chicken broth sauce over and around the onions to cover the base of the dish but not submerge the onions completely.
  6. Bake the Onions: Cover the baking dish with aluminum foil and bake for approximately 1 hour or until the onions are tender and the filling is cooked through, with the rice fully softened.
  7. Rest and Garnish: Remove from the oven and let the stuffed onions rest for 10 minutes before serving. Drizzle with balsamic glaze and olive oil, then sprinkle fresh chopped parsley on top for garnish.
  8. Serve: Serve warm as a hearty main course or side dish alongside a fresh salad or crusty bread.

Notes

  • Be careful when hollowing out the onions to keep the outer layers intact to hold the filling.
  • Rinsing the rice before mixing helps remove excess starch and prevents stickiness.
  • If you prefer a spicier filling, increase red pepper flakes to taste.
  • Use fresh herbs for a brighter flavor whenever possible.
  • This dish can be prepared a day ahead and reheated gently before serving.

Find it online: https://mealoria.com/stuffed-onion-dolma-with-italian-sausage-recipe/