How to Make Stuffed Onions: Minced Beef Stuffed Onion Recipe

What Is Stuffed Onion?

Stuffed onion is a traditional dish made by filling layers of boiled onions with a minced beef and rice mixture, then cooking them in a tomato-based sauce. Also known as onion rolls, this dish combines the tangy flavour of pomegranate molasses with aromatic spices to create a satisfying main course.

Estimated Reading Time: 4 minutes

Ingredients for Stuffed Onions

For the stuffed onions:

7 large onions
150 g minced beef
1 cup of rice
1 small onion, finely chopped
1 tbsp tomato paste
1 tsp sweet red pepper paste
Half a Turkish tea glass of olive oil
1 tbsp pomegranate molasses
1 garlic clove
A quarter bunch of parsley
1 tsp dried mint
1 tsp sweet paprika
1 tsp chilli flakes
Half a teaspoon each of black pepper, cumin and allspice
1 tsp salt

For the sauce:

1 tbsp tomato paste
1 tbsp pomegranate molasses
2 cups of hot water
1 tsp salt

For the topping: 50 g butter

How to Make Stuffed Onions

1. Prepare the onions

Peel the onions and make a vertical cut down one side of each onion. Boil them in water for approximately 15 minutes. Once cooled, carefully separate the layers.

2. Prepare the filling

Mix the washed rice with the minced beef, finely chopped onion, tomato and pepper pastes, olive oil, crushed garlic, pomegranate molasses, parsley and spices.

3. Roll the onions

Place some of the stuffed onion filling onto each onion layer and roll it up. Do not pack the filling too tightly, as the rice will expand during cooking. Arrange the rolls seam-side down in an oven-safe, lidded pot.

4. Add the sauce

Mix the tomato paste, pomegranate molasses, salt and hot water, then pour the sauce over the stuffed onions.

5. Cook on the hob and in the oven

Cover the pot with its lid and cook on the hob for 20 minutes. Add the butter on top, then transfer the pot to a preheated oven at 190°C and cook for a further 30 minutes. Before serving, check that the rice is tender and the minced beef is thoroughly cooked.

6. Serve

Leave the stuffed onions to rest for 5 minutes. Drizzle with the remaining sauce and serve with garlic yoghurt or cacık, a refreshing Turkish yoghurt and cucumber dish.

Tips for Making Stuffed Onions

Boil the onions until the layers separate easily, but avoid overcooking them.
Add the filling loosely and arrange the rolls neatly in the pot.
If the sauce reduces too much during cooking, add a little hot water.

Which Pot Should You Use for Stuffed Onions?

Choose a pot with a tight-fitting lid that is suitable for use on both the hob and in the oven. Enamel-coated cast iron cookware retains heat well and is a suitable choice for controlled cooking. Explore the available options at LAVA Shops.