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Stuffed Onions (Onion Dolma)

If you’ve never tried dolma made with onions before, you’re in for a cozy and flavorful surprise. These Stuffed Onions (also known as Onion Dolma) feature tender onion layers filled with a hearty mixture of ground beef, rice, herbs, and spices, all simmered in a tangy-sweet tomato and pomegranate molasses sauce. The result is a comforting, melt-in-your-mouth dish that’s rich, aromatic, and perfect for a special dinner or a cozy weekend meal.

Unlike grape leaf or bell pepper dolmas, this version highlights onions as the star — their natural sweetness perfectly balances the savory filling and vibrant sauce.

Stuffed Onions (Onion Dolma)

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Prep Time 40 minutes mins

Cook Time 1 hour hr

Course Dinner, Entree, Main Course

Cuisine Mediterranean, Middle Eastern

Servings 4

Ingredients

  

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Main Ingredients:

• 4-5 medium-sized yellow onions
• 1 medium yellow onion - finely diced
• 2 cloves garlic - minced
• 1 lb ground beef
• 2 small tomatoes - finely diced
• 1/2 cup jasmine rice - washed and soak in water
• 1/2 cup parsley - chopped
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tbsp olive oil
• 1 tsp salt
• 1/4 tsp black pepper

Sauce Ingredients:

• 3 cups warm water
• 2 tbsp tomato paste
• 2 ½ tbsp pomegranate molasses
• 2 tsp beef bouillon paste
• Juice of 1/2 lemon
• 2 tsp honey
• 1 tsp cumin
• 1/4 tsp salt

Instructions

 

Prepare the onions

• Fill a large pot with water and bring it to a boil.
• Cut off both ends of the 4–5 onions, peel off the outer skin, and make a vertical cut halfway through each onion.
• Add the onions to the boiling water, ensuring they’re fully submerged. Boil for 15–20 minutes, until softened. Transfer the onions to a bowl of cold water to cool. Gently separate the onion layers without tearing them, and remove any thin membranes attached.

Prepare the filling

• In a large bowl, combine ground beef, diced onions, minced garlic, diced tomatoes, rice, parsley (reserve 1 tbsp for garnish), paprika, dried oregano, red pepper flakes, olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly until well combined.

Assemble the Dolma

• Spoon about 1½ tablespoon of filling onto one of each onion layer (use a little less for smaller layers), then roll it up tightly.
• Arrange the stuffed onion roll seam-side down in a large sauté pan, packing them snugly in a single layer.

Prepare the sauce

• In a bowl, whisk together all the sauce ingredients and until smooth.
• Pour the sauce all over the stuffed onions.

Cook the stuffed onions

• Bring the sauce to a boil, then reduce heat to low, cover, and simmer for about 40 minutes. Remove the lid and cook on medium for 5-10 minutes, until the sauce thickens.

Serve

• Garnish with the reserved parsley and serve warm. Enjoy!

Keyword healthy, Mediterranean, Middle Eastern

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