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Tasty stuffed onions

Featured in Veggie meals full of flavor.

Turn simple onions into a hearty dish. They're boiled first, then filled with a spiced rice and herb mixture and baked to perfection.
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Maria from tastyhush
Updated on Sat, 22 Mar 2025 13:01:49 GMT
Four stuffed onions filled with rice and meat, topped with fresh parsley, served on a white plate. Pin it
Four stuffed onions filled with rice and meat, topped with fresh parsley, served on a white plate. | tastyhush.com

In my restaurant, herb-rice stuffed onions are one of those signature dishes that really warm you up inside. I got this special recipe from my Lebanese grandmother and I've slowly tweaked it over the years. The real magic happens when the onions turn soft and caramelized while hugging that fragrant herby filling inside.

Tasty Flavor Balance

What makes this dish truly stand out is how the sweet oven-baked onions blend with the earthy taste of herbs and spices. In my kitchen, I make both meat and veggie versions depending on what my customers want. This flexibility is why so many people love it.

What You'll Need

  • Onions: 6 large sweet onions, pick firm ones
  • Rice: 1 cup perfectly cooked rice
  • Ground meat: 250g lamb or beef, whatever you like
  • Olive oil: 2 tablespoons of my go-to oil
  • Tomato sauce: 1/2 cup homemade if you can
  • Garlic: 2 cloves fresh from my garden
  • Flat 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 Cooking Steps

Getting the onions ready
I cut the tops off and boil them for 5-7 minutes. Then I carefully scoop out the insides to make little cups.
Making the tasty filling
In my pan, I cook the garlic and meat with olive oil. Then I mix in rice, tomato sauce, parsley and all my spices.
Filling them up
I stuff my onion cups with this flavorful mix and put them in my favorite baking dish.
Baking them just right
I pour in the broth, cover with foil and bake at 175°C for 30-35 minutes. I take the foil off for the last 10 minutes to get a nice brown top.
Ready to eat
A sprinkle of fresh parsley and they're ready to serve piping hot.

Fantastic Side Pairings

At my place, I serve these stuffed onions with a crisp green salad or whatever seasonal roasted veggies I have. They also work great as a starter for a fancy dinner party and always wow my guests.

Different Ways To Make Them

For my veggie customers, I skip the meat and add more herbs and vegetables instead. Sometimes I switch up the spices based on my mood, maybe coriander or turmeric. And for those who want something extra rich, I top them with grated cheese during the final minutes of baking.

Onions stuffed with rice and meat, topped with parsley, served on a plate with sauce. Pin it
Onions stuffed with rice and meat, topped with parsley, served on a plate with sauce. | tastyhush.com

Tips For Perfect Results

I always pick medium-sized onions since they're easier to stuff. My rice is slightly firm before it goes in the oven. And most importantly, I make sure the broth comes halfway up the onions so they cook evenly all around.

Frequently Asked Questions

→ How to pick the right onions?
Go for onions that are firm, even in size, and fairly large. Sweet or yellow onions work best as they soften during cooking without falling apart.
→ Can this be made in advance?
Sure! Prepare and stuff the onions the day before. Keep them chilled in the fridge, then bake when ready. Just add a few extra minutes to bake time.
→ How to keep onions from breaking apart?
Don’t overcook them when boiling. They should be just tender enough to be hollowed out, and handle them gently after boiling.
→ Can I make a vegetarian version?
Of course! Swap the meat for chopped mushrooms or cooked lentils. It’ll still taste delicious and be packed with nutrients.
→ What to do with the onion centers?
Finely chop them and mix into the stuffing for an extra flavor boost. Or save them for later to use in soups or sauces.

Stuffed onions with rice

Soft onions filled with a rich mix of rice, meat, and fresh herbs. A comforting dish with Mediterranean flavors.

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

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 olive oil.
05 1/2 cup tomato sauce.
06 2 minced garlic cloves.
07 1/4 cup freshly chopped parsley.
08 1/2 teaspoon paprika.
09 1/2 teaspoon cumin.
10 Salt and black pepper.
11 1 1/2 cups vegetable or chicken broth.

Instructions

Step 01

Peel the onions and slice a bit off the top. Boil them for 5-7 minutes until tender. Gently take out the centers to empty them.

Step 02

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

Step 03

Pack the hollow onions with the mixture. Place them in a baking dish and pour in the broth.

Step 04

Cover the dish with foil and bake at 350°F for 30-35 minutes. Remove the foil and bake another 10 minutes until the onions turn golden brown.

Notes

  1. A filling meal that's easy to prepare ahead of time.
  2. Try swapping the meat for mushrooms for a tasty vegetarian version.

Tools You'll Need

  • 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