Stuffed Onion Recipe With Ground Beef

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Cook Time - 30 mins

One of the classic comfort foods of the Balkans is beef-stuffed onions (aka sogan dolma), delicious little bundles of flavor. It's a perfect meal for long winter, heartwarming and nourishing.

NOTE : This post was originally published in March 2013 and has been updated in January 2022 for photos and content.

Beef-Stuffed Onions

You know you're Bosnian when you first chop up some onions and then decide what to cook for dinner. You can't get any more Bosnian than that. 🧅

The majority of Bosnian meals contain the word "stuffed" in it: stuffed peppers, stuffed zucchini, stuffed grape leaves, stuffed fillo dough, stuffed cabbage leaves, and even apples. You name it, and we stuff it! 😆

But when you stuff beloved onions, you get a mouthwatering specialty. The dish originated in Turkey and was spread through Eastern Europe by the Ottoman Empire. It is now a staple of the Balkans, with slight differences in recipes.

This is it folks, the crème de la crème of stuffed things. I mean, isn't it ingenious using the layers of onions as shells? Onions lose their strong flavor by being cooked in vinegar water, becoming mild and sweet.

What's in Bosnian Sogan Dolma?

Besides using onion layers as a vessel for the filling, you will also need these ingredients for beef stuffed onions:

• Vinegar
• Ground beef
• Rice
• Egg (optional)
• Garlic cloves
• Tomato paste
• Sweet paprika
• Fresh parsley
• Salt or Vegeta
• Black pepper
• Vegetable oil
• Lemon
• Sour Cream

How do you fill onions with beef?

Stuffing onions is not as hard as it seems.

1. We first boil whole onions until soft enough to be pried off, layer by layer.
2. Each layer is then filled with the meat mixture and cooked again slowly at low heat.
3. We serve them drizzled with lemon juice, topped with a dollop of sour cream and a loaf of homemade bread on the side.

Can I freeze them?

This meal freezes well, so it makes sense to make a bigger batch.

Can I make them ahead of time?

Definitely! You can stuff them and keep in the refrigerator for a day before cooking. If you cook them ahead of time, warm them up on low heat before serving.

What if I can't separate onion layers?

If separating the layers seems daunting to you, you can cut them lengthwise (from end to end), stopping in the center of the onion (halfway through) before cooking, then cook in vinegar water as per recipe.

To fill these layers, separate the 'shells' (*this is easier than separating whole rings).

Fill onion shells with meat mixture, placing a small amount at one end of the open shell and then rolling towards the other end. Repeat until all stuffing is used.

Don't worry if some of the onion layers break. If you need to, use two to cover up the meat mixture. Follow the recipe steps for cooking on the stovetop to finish.

Recipe Notes/Tips

• Onions of the same size and shape ensure even cooking time.
• To pry out the onion rings, gently push the center in, and the outer layer will pop out. To help the process, loosen the thin skin between the layers with your finger (*or see above for a different method). Once the rings are separated, peel off the inner skin (called epidermal cell wall). See step-by-step photos above.
• Instead of vegetable oil, use olive oil or oil of choice.
• Cover the stuffed onions with beef stock instead of water. If using water, season it with salt, pepper, and paprika.
• You can also add a light roux to the onions for the last 10 minutes of cooking if you prefer a thicker sauce.

More stuffed dishes to try:

• BOSNIAN STUFFED CABBAGE ROLLS
• PALESTINIAN STUFFED SAVOY CABBAGE ROLLS
• POTATO STUFFED BELL PEPPERS
• EGG-STUFFED MEATLOAF
• SERBIAN STUFFED CUTLET
• STUFFED BUTTERCUP SQUASH

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• ▢

  Dutch oven or non-stick pot

• ▢

  casserole dish

• ▢ 4-5 medium onions white or yellow
• ▢ ¼ cup white vinegar

For the filling:

• ▢ 1 pound ground beef
• ▢ ⅓ cup rice
• ▢ 1 egg
• ▢ 2 garlic cloves minced
• ▢ 1 tablespoon tomato paste
• ▢ 1 teaspoon ground sweet paprika
• ▢ 1 tablespoon chopped fresh parsley
• ▢ 1 tablespoon salt or Vegeta
• ▢ ½ tablespoon black pepper
• ▢ 2 tablespoons vegetable oil

To serve:

• ▢ Sour cream
• ▢ Lemon wedges

• Cut off the ends of onions and peel off the papery layers. Place the onions into a Dutch oven or a large pot, cover with water, and add ¼ cup vinegar. Bring to a boil and cook until soft but not falling apart, about 15 minutes. Remove the onions from the water and let them cool enough for handling.

• Separate onion layers without tearing by gently squeezing out ring after ring (see recipe notes for tips). Set aside the larger rings and chop the smaller, inside rings.

• In a medium bowl, combine 1 pound ground beef, ⅓ cup rice, one egg, 2 minced garlic cloves, 1 tablespoon tomato paste, 1 teaspoon sweet paprika, 1 tablespoon chopped fresh parsley, 1 tablespoon salt or Vegeta, and ½ tablespoon black pepper. Mix gently with clean hands until just incorporated.

• Fill onion rings with meat mixture until all stuffing is used.

OVEN-BAKED OPTION:

• Preheat oven to 375 degrees Fahrenheit. Grease a casserole pan with two tablespoons of vegetable oil. Place some of the chopped onions on the bottom of the prepared pan and layer with stuffed onions.

• Pour enough water to come up about an inch from the top, cover, and bake for about 40 minutes, turning the onions over once halfway through the baking.

STOVETOP OPTION:

• Grease a large pot with oil and cover with some of the remaining chopped onions. Layer the stuffed onion rings into the pot by placing them tightly next to each other. Top with more chopped onions (you don't have to use them all) and add enough water to cover the onions.

• Cover the pot with lid and cook for 30 minutes over medium-low heat until soft and rice is cooked.

• To serve, transfer the stuffed onions onto plates and pour with sauce. Serve drizzled with lemon juice and a dollop of sour cream alongside crusty bread.

• Onions of the same size and shape ensure even cooking time.
• To pry out the onion rings, gently push the center in, and the outer layer will pop out. To help the process, loosen the thin skin between the layers with your finger (*or see the post for a different method). Once the rings are separated, peel off the inner skin (called epidermal cell wall). See the step-by-step photos in the post.
• Instead of vegetable oil, use olive oil or oil of choice.
• Cover the stuffed onions with beef stock instead of water. If using water, season it with salt, pepper, and paprika.
• You can also add a light roux to the onions for the last 10 minutes of cooking if you prefer a thicker sauce.
• Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.

Calories: 476 kcal | Carbohydrates: 25 g | Protein: 24 g | Fat: 31 g | Saturated Fat: 15 g | Cholesterol: 121 mg | Sodium: 1874 mg | Potassium: 562 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 451 IU | Vitamin C: 11 mg | Calcium: 62 mg | Iron: 3 mg

I'm an excellent eater and a decent cook but also author, food photographer, recipe developer, a former anorexic, and current cheesecake addict. Cooking helps me link my Bosnian past to my American present.

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Source: https://www.all-thats-jas.com/sogan-dolma-stuffed-onions/