Turkish Stuffed Onions (Soğan Dolması)

With a delicious spiced rice, meat and herbs filling, these Turkish stuffed onions are perfect for any occasion!

Prep Time30

Cook Time1 15

Total Time1 45

Course: Appetizer, Main Course

Cuisine: Mediterranean

Servings:

Ingredients

Stuffed Onion and Filling

6 large Onions
1 cup jasmine rice
½ pound Ground beef
2 cloves Garlic minced
½ cup Parsley chopped
1 tsp Dried mint
1½ tsp Aleppo pepper
1 tsp Allspice
1 tsp Oregano
1½ tsp Kosher salt
½ tsp Pepper
2 tbsp Tomato paste
1 tbsp Pepper paste
2 tbsp Pomegranate molasses
¼ cup Olive oil

Sauce

3 tbsp Tomato paste
2 cups Hot water
2 tbsp Pomegranate molasses
1 tbsp Olive oil
1 tsp Kosher salt
1/2 tsp Black pepper

US Customary - Metric

Instructions

Bring a pot of water to a boil over medium high heat. Cut the onions halfway through the center and boil for 15 minutes until they start to slightly soften.
Remove the onions from the water and let them cool for a few minutes. Remove the first 4-5 layers of each onion to make dolma and chop the inner ones and set aside. You can use some of the chopped onion in the filling if desired.
Make the filling by mixing rice, ground beef, garlic, parsley, mint, Aleppo pepper, allspice, oregano, salt, pepper, tomato paste, pepper paste, pomegranate molasses, and olive oil in a bowl.
Preheat the oven to 375 degrees F.
Fill each onion layer with 1 to 1 1/2 tablespoon filling, gently roll it up so the ends overlap and nestle tightly next to each other in a baking dish (ceramic).
Make the sauce by mixing the tomato paste with hot water, pomegranate molasses, olive oil, salt and pepper. Pour over the dolmas and cover with aluminum foil.
Bake for 45 minutes. Then, uncover and bake for another 30 minutes until the sauce is reduced and the onions are golden. The stuffed onions are ready once the onions are tender and the filling is fully cooked.

Video

Notes

Choosing the Right Onions: Select large, even-sized onions for this recipe to ensure uniform cooking. Sweet onions like Vidalia are ideal, as they add a mild, slightly sweet flavor to balance the savory filling.

Preparing the Onions: When boiling the onions, don’t overcook them. Boil just until they start to soften and the layers begin to separate easily. This ensures the onions will be pliable enough to stuff but still hold their shape during baking.

Cutting Technique: Make sure to cut the onions only halfway through from the top to the root. This allows you to peel off the layers easily without compromising the integrity of the onion, helping each layer to remain whole for stuffing.

Tight Stuffing: Pack the filling tightly into each onion layer to prevent it from falling out during cooking. However, avoid overstuffing as it might cause the onion layers to tear.

Nestling the Onions: Arrange the stuffed onions closely together in the baking dish. This keeps them upright and helps them cook evenly while also allowing the flavors from the sauce to be absorbed fully.

Basting for Flavor: Halfway through baking, baste the onions with the sauce to keep them moist and enhance the flavor. This step ensures that the onions remain tender and flavorful throughout the baking process.

Enhancing the Sauce: If the sauce seems too thin after baking, reduce it on the stovetop for a few minutes until it thickens. This concentrated sauce can be drizzled over the stuffed onions before serving for an extra burst of flavor.

Nutrition