Imagine tender, sweet onions hollowed out and filled with a savory mixture of seasoned meat, rice, herbs, and spices, then baked in a rich tomato sauce until everything melds together into something truly extraordinary. These Stuffed Onions Baked in Tomato Sauce are a classic Mediterranean dish that transforms the humble onion from supporting player into the star of the show. As they bake, the onions become incredibly sweet and tender, almost melting into the sauce, while the filling stays moist and flavorful. This is the kind of rustic, comforting dish that grandmothers across the Mediterranean have been making for generations, each with their own special touches and secret ingredients. It’s perfect for a special family dinner, impresses guests with its unique presentation, and fills your kitchen with the most incredible aromas. Whether you’re looking to try something different, want to use up a bounty of onions, or simply crave deeply satisfying comfort food with Old World charm, these stuffed onions deliver on every level.
Serving Quantity: 6 servings (6 stuffed onions)
Cooking Time: 1 hour 30 minutes (plus 30 minutes prep time)
Nutrition Information (per serving):
- Calories: 385
- Protein: 22g
- Fat: 18g
- Carbohydrates: 36g
- Fiber: 5g
- Sugar: 14g
- Sodium: 780mg
1. Gather Your Ingredients
For the onions:
- Six large yellow onions (about 3 to 4 inches in diameter)
- Two tablespoons olive oil
- One teaspoon salt
- Half teaspoon black pepper
For the filling:
- One pound ground beef or lamb (or a combination)
- Half cup long-grain white rice, uncooked
- One medium onion, finely diced (from the scooped centers)
- Three garlic cloves, minced
- Quarter cup fresh parsley, chopped
- Two tablespoons fresh mint, chopped (or one teaspoon dried)
- One teaspoon ground cumin
- One teaspoon ground coriander
- Half teaspoon cinnamon
- Half teaspoon allspice
- One teaspoon salt
- Half teaspoon black pepper
- One egg, lightly beaten
- Quarter cup pine nuts or slivered almonds, toasted (optional)
- Quarter cup raisins or currants (optional)
For the tomato sauce:
- One 28-ounce can crushed tomatoes
- One 15-ounce can tomato sauce
- Two cups beef broth or vegetable broth
- Three garlic cloves, minced
- Two tablespoons tomato paste
- One tablespoon sugar
- One teaspoon dried oregano
- One teaspoon dried basil
- Half teaspoon salt
- Quarter teaspoon black pepper
- Two tablespoons olive oil
For garnish:
- Fresh parsley, chopped
- Fresh mint leaves
- Crumbled feta cheese (optional)
- Lemon wedges
2. Prepare the Onions
Peel the outer papery skin from each onion, leaving the root end intact. Cut about half an inch off the top (opposite the root end) of each onion to create a flat surface. Using a small sharp knife, carefully cut around the inside of each onion, leaving about a quarter-inch thick wall all around. Be careful not to cut through the bottom or sides. Use a spoon or melon baller to scoop out the center layers, creating a hollow cavity. You want to remove most of the interior but keep the outer 2 to 3 layers intact to form a sturdy shell. Reserve the scooped-out onion pieces—you’ll use about one medium onion’s worth for the filling. Save the rest for another use like soup or stock.
3. Parboil the Onion Shells
Bring a large pot of salted water to a boil. Carefully place the hollowed onion shells in the boiling water. Parboil for 8 to 10 minutes until the onions are slightly softened but still hold their shape and have some firmness. They should be tender enough that a knife pierces them easily but not so soft that they’re falling apart. Using a slotted spoon or spider, carefully remove the onions from the water and place them upside down on a clean kitchen towel to drain completely. Pat them dry. This parboiling step partially cooks the onions and makes them tender enough to finish cooking in the oven without becoming mushy.
4. Make the Filling
Finely dice enough of the reserved scooped onion to equal one medium onion’s worth. In a large mixing bowl, combine the ground meat, uncooked rice, diced onion, minced garlic, chopped parsley, chopped mint, cumin, coriander, cinnamon, allspice, salt, and pepper. Add the beaten egg, which helps bind everything together. If using, add the toasted pine nuts and raisins for extra texture and sweetness. Use your hands to mix everything together thoroughly until well combined. The mixture should be cohesive and evenly mixed. Don’t worry about the rice being uncooked—it will cook perfectly inside the onions as they bake in the sauce.
5. Stuff the Onions
Pat the drained onion shells dry one more time, inside and out. Season the inside of each onion cavity with a pinch of salt and pepper. Using a spoon or your hands, stuff each onion shell generously with the meat and rice mixture. Pack it in firmly but don’t overstuff to the point where it’s bursting out the top. Fill them to just below the rim, leaving about a quarter inch of space at the top. The filling will expand slightly as the rice cooks, so you don’t want them overflowing. Arrange the stuffed onions standing upright in a large, deep baking dish or Dutch oven. They should fit snugly but not be crammed together.
6. Prepare the Tomato Sauce
In a medium saucepan, heat two tablespoons of olive oil over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned. Add the tomato paste and cook for 1 minute, stirring constantly, to caramelize it slightly and remove any raw taste. Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir in the sugar, oregano, basil, salt, and pepper. Bring to a simmer and let it cook gently for 5 minutes, stirring occasionally. The sauce should be well-combined and fragrant. Taste and adjust seasoning as needed. The sauce should be flavorful on its own as it will season the onions and filling as they bake.
7. Add Sauce to Baking Dish
Carefully pour the tomato sauce around and over the stuffed onions in the baking dish. The sauce should come about halfway up the sides of the onions, surrounding them but not completely covering them. If you need more liquid, add additional broth or water. Spoon some sauce over the top of each stuffed onion as well. The sauce will reduce and concentrate during baking, infusing the onions with incredible flavor while keeping everything moist. Drizzle a little olive oil over the top of each onion for extra richness and to help them brown.
8. Cover and Bake
Preheat your oven to 375 degrees Fahrenheit. Cover the baking dish tightly with aluminum foil. Make sure the foil doesn’t touch the tops of the onions by tenting it slightly if necessary. Place the covered dish in the preheated oven and bake for 1 hour. During this time, the onions will become very tender, the rice will cook completely, the meat will be fully cooked, and all the flavors will meld together beautifully. The covered baking creates a steamy environment that cooks everything gently and evenly.
9. Uncover and Finish
After 1 hour, carefully remove the foil. The onions should be very tender when pierced with a knife, and the sauce should be bubbling gently around them. If the filling doesn’t look quite cooked through, re-cover and continue baking for another 15 minutes. Once the filling is cooked, leave the dish uncovered and return it to the oven for a final 15 to 20 minutes. This uncovered baking allows the tops of the onions to brown slightly and the sauce to reduce and thicken. The onions should be golden on top and the sauce should have concentrated into a rich, flavorful gravy.
10. Rest and Serve
Remove the baking dish from the oven and let the stuffed onions rest for 10 minutes before serving. This resting period allows the filling to set slightly and the onions to cool just enough to handle safely. Carefully transfer each stuffed onion to an individual serving plate or shallow bowl using a large spoon or spatula, being gentle as they’ll be very tender. Spoon plenty of the rich tomato sauce over and around each onion. Garnish with fresh chopped parsley and mint leaves. If desired, crumble a bit of feta cheese over the top for tangy saltiness. Serve with lemon wedges on the side for squeezing over the top. This dish pairs beautifully with crusty bread for soaking up the delicious sauce, a simple green salad, or roasted potatoes.
Tips for Perfect Results
- Choose large, uniform onions that are similar in size so they cook evenly. Yellow onions work best as they become sweet when cooked and hold their shape well.
- Leave the root end intact when hollowing the onions. This helps them hold together during cooking and prevents them from falling apart.
- Don’t skip parboiling the onion shells. This step is crucial for achieving tender onions without overcooking the filling.
- Use uncooked rice in the filling. It will cook perfectly as the onions bake and absorb all the delicious juices from the meat and sauce.
- Pack the filling firmly but not too tightly. You want it compact enough to hold together but with some room for the rice to expand.
- Make sure the sauce comes at least halfway up the sides of the onions. This keeps them moist and infuses them with flavor during the long baking time.
- Cover tightly for the first hour of baking to create steam that cooks everything through. Only uncover at the end for browning.
- Test doneness by piercing an onion with a knife. It should slide in with no resistance, and the onion should be very tender and almost translucent.
- For a vegetarian version, replace the meat with a mixture of cooked lentils, mushrooms, and extra rice, keeping all other ingredients the same.
- Store leftover stuffed onions in an airtight container with their sauce in the refrigerator for up to 4 days. Reheat gently in a covered dish in a 325-degree oven for 25 to 30 minutes until heated through. The flavors actually improve after a day as everything has time to meld together. These also freeze well for up to 3 months—freeze in the sauce in a freezer-safe container, then thaw overnight in the refrigerator and reheat as directed.
