Stuffed Onions (Sogan Dolmasi)

Onions: Large onions are hollowed out to create a shell for the stuffing.

Ground meat: Use either beef or lamb for a rich and savory filling.

Rice: Washed and drained rice is mixed with the meat to create the stuffing.

Tomato paste: Adds a deep, rich flavor to the meat mixture.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the stuffing.

Paprika: Provides a mild heat and vibrant color to the filling.

Olive oil: Used to drizzle over the stuffed onions before cooking.

Water: Helps to cook the onions and keep them tender.

When hollowing out the onions, use a small paring knife to carefully carve out the centers, ensuring you leave enough of the outer layers intact to hold the stuffing. To make the process easier, you can blanch the onions in boiling water for a few minutes before hollowing them out. This will soften the layers and make them more pliable, reducing the risk of tearing.

• onions - Substitute with bell peppers: Bell peppers can be hollowed out and stuffed similarly to onions, providing a different but complementary flavor.

• beef - Substitute with ground turkey: Ground turkey is a leaner option and can absorb flavors well, making it a good substitute for ground beef.

• lamb - Substitute with ground chicken: Ground chicken is a lighter alternative to lamb and can be seasoned to mimic the richness of lamb.

• rice - Substitute with quinoa: Quinoa is a high-protein grain that can be used in place of rice for a different texture and added nutritional benefits.

• tomato paste - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar tomato flavor and moisture, though the texture will be slightly different.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can still provide the necessary heat and spice.

• paprika - Substitute with cayenne pepper: Cayenne pepper can add a similar color and a bit more heat, making it a good substitute for paprika.

• olive oil - Substitute with coconut oil: Coconut oil can be used for cooking and adds a subtle, unique flavor to the dish.

• water - Substitute with chicken broth: Chicken broth adds more depth of flavor compared to water, enhancing the overall taste of the stuffed onions.

• Allow the stuffed onions to cool completely at room temperature before storing or freezing.
• For short-term storage, place the stuffed onions in an airtight container. Store in the refrigerator for up to 3 days.
• To freeze, individually wrap each stuffed onion in plastic wrap or aluminum foil to prevent freezer burn.
• Place the wrapped stuffed onions in a freezer-safe bag or container. Label with the date and contents.
• Store in the freezer for up to 3 months.
• To reheat, thaw the stuffed onions in the refrigerator overnight.
• Reheat in a covered pot on low heat, adding a splash of water or broth to maintain moisture, until heated through.
• Alternatively, reheat in the microwave on medium power, covered, until hot.

• Preheat your oven to 350°F (175°C). Place the stuffed onions in an oven-safe dish, cover with aluminum foil, and bake for 20-25 minutes until heated through.
• For a quicker option, use the microwave. Place the stuffed onions in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power for 3-5 minutes. Check and stir halfway through to ensure even heating.
• If you prefer stovetop reheating, place the stuffed onions in a skillet or pot, add a splash of water or broth, cover, and heat on low for about 10-15 minutes until warmed through.
• For a crispy exterior, reheat in an air fryer. Preheat the air fryer to 350°F (175°C), place the stuffed onions in the basket, and cook for 10-12 minutes, shaking the basket halfway through.

• Knife: To cut off the tops of the onions and hollow out the centers.

• Cutting board: To provide a stable surface for cutting the onions.

• Mixing bowl: To combine the ground meat, rice, tomato paste, salt, black pepper, and paprika.

• Spoon: To stuff the onions with the meat mixture.

• Large pot: To place the stuffed onions in for cooking.

• Measuring spoons: To measure out the tomato paste, salt, black pepper, and paprika.

• Measuring cup: To measure the water.

• Olive oil dispenser: To drizzle olive oil over the stuffed onions.

• Lid: To cover the pot while cooking the stuffed onions.

Prepare the filling: Mix the ground meat, rice, and spices ahead of time and store in the fridge.

Pre-cook onions: Microwave the onions for a few minutes to soften them before hollowing out.

Batch cooking: Double the recipe and freeze extra stuffed onions for a quick meal later.

Use a food processor: Quickly chop the onion tops and centers to add to the filling mixture.

One-pot cooking: Use a large pot to cook all the stuffed onions at once, reducing cleanup time.