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Tasty stuffed onions

Featured in Meatless meals that satisfy.

A fresh spin on turning simple onions into a hearty meal. Onions are softened, filled with rice, herbs, and spices, then baked to perfection.
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alicia in the kitchen
Updated on Sat, 22 Mar 2025 13:02:58 GMT
Four stuffed onions with rice and meat, topped with fresh parsley, served on a white plate. Pin it
Four stuffed onions with rice and meat, topped with fresh parsley, served on a white plate. | tasteofsavor.com

At my eatery, herb rice-stuffed onions stand as one of our signature comfort dishes. I got this gem from my Lebanese grandma and slowly tweaked it over time. The real magic happens when those onions turn soft and caramelized while holding their fragrant herby filling.

Flavor Symphony

What makes this dish truly remarkable is how the oven-baked onions' sweetness plays off the earthy herb and spice notes. In my kitchen, I switch between meat and veggie versions depending on what my guests want. This flexibility is why folks love it so much.

What You'll Need

  • Onions: 6 nice, firm sweet onions
  • Rice: 1 cup perfectly cooked
  • Ground meat: 250g of beef or lamb, whatever you like
  • Olive oil: 2 tablespoons of my go-to brand
  • Tomato sauce: 1/2 cup, homemade if you can
  • Garlic: 2 cloves fresh from my garden
  • Flat-leaf parsley: 1/4 bunch, nice and fragrant
  • Cumin: 1/2 teaspoon for that Middle Eastern touch
  • Paprika: 1/2 teaspoon for a pop of color
  • Salt and pepper: Add to your liking
  • Broth: 1 1/2 cups, homemade works best

Simple Steps

Getting your onions ready
I trim the tops off and boil them for 5-7 minutes. Then I carefully scoop out the centers to make nice little cups.
The tasty filling
In my pan, I brown the garlic and meat with olive oil. Then I mix in rice, tomato sauce, parsley and all my spices.
Stuffing time
I pack my onions with this aromatic mixture and arrange them in my favorite dish.
Gentle baking
I pour in the broth, cover with foil, and bake at 175°C for 30-35 minutes. For the last 10 minutes, I take the foil off to get that golden top.
Ready to eat
A sprinkle of fresh parsley and they're good to go, served nice and hot.

Perfect Pairings

At my place, we serve these stuffed onions with a crisp green salad or seasonal roasted veggies. They also work great as a starter for special dinners and always wow my guests.

Switch It Up

For my veggie fans, I skip the meat and add more herbs and vegetables. Sometimes I swap out spices based on my mood, maybe some turmeric or coriander. And for those wanting extra indulgence, I throw some grated cheese on top during the final minutes of baking.

Des oignons farcis de riz et de viande, garnis de persil, servis sur une assiette avec une sauce. Pin it
Des oignons farcis de riz et de viande, garnis de persil, servis sur une assiette avec une sauce. | tasteofsavor.com

Foolproof Tips

I always pick medium-sized onions since they're easier to stuff. My rice goes in slightly al dente before baking. And most importantly, I make sure the broth reaches halfway up the onions for even, perfect cooking throughout.

Frequently Asked Questions

→ How to pick the right onions?
Go for firm, equal-sized, and fairly large onions. Sweet or yellow onions work great as they soften nicely during cooking but keep their shape.
→ Can I prep this dish early?
Totally, you can stuff the onions the day before. Store them in the fridge and bake them when ready. Just add a few extra cooking minutes.
→ How to keep onions from falling apart?
Don’t overcook them when softening. They just need to be tender enough to hollow out. Handle them gently while removing the centers.
→ Can I make it vegetarian?
Sure thing, swap out the meat for finely chopped mushrooms or cooked lentils. It’ll still be delicious and healthy.
→ What to do with onion centers?
Chop them finely and mix them into the stuffing for extra taste. Or save them for something else, like soup or a sauce.

Stuffed onions with rice

Soft onions loaded with a flavorful mix of rice, meat, and fresh herbs. A cozy dish with Mediterranean vibes.

Prep Time
30 Minutes
Cook Time
45 Minutes
Total Time
75 Minutes
By: Alicia

Category: Vegetarian

Difficulty: Intermediate

Cuisine: Mediterranean

Yield: 6 Servings (6 stuffed onions)

Dietary: Gluten-Free, Dairy-Free

Ingredients

01 6 large onions.
02 1 cup of cooked rice.
03 1/2 pound of ground meat (beef or lamb, optional).
04 2 tablespoons of olive oil.
05 1/2 cup of tomato sauce.
06 2 minced garlic cloves.
07 1/4 cup of fresh chopped parsley.
08 1/2 teaspoon of cumin.
09 1/2 teaspoon of paprika.
10 Salt and pepper to taste.
11 1 1/2 cups of vegetable or chicken stock.

Instructions

Step 01

Trim the top off your onions and peel them. Boil them for 5-7 minutes until they soften. Carefully scoop out the centers so they form hollow shells.

Step 02

Heat the olive oil in a pan, and cook the garlic with the meat until browned. Stir in the cooked rice, tomato sauce, parsley, cumin, paprika, salt, and pepper. Combine everything well.

Step 03

Stuff the hollowed onions with the prepared filling. Arrange them in a baking dish and pour the broth into the dish around the onions.

Step 04

Cover tightly with foil, then bake at 175°C for 30-35 minutes. Take off the foil and cook for 10 more minutes until the onions start browning.

Notes

  1. This hearty dish can easily be made ahead of time.
  2. Switch out the meat for mushrooms for a flavorful vegetarian version.

Tools You'll Need

  • Large pot.
  • Skillet.
  • Baking dish.
  • Oven.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280
  • Total Fat: 12 g
  • Total Carbohydrate: 35 g
  • Protein: 15 g