These Baked Stuffed Onions are loaded with a flavorful meat and rice filling, gently simmered in tomato broth, and roasted until tender and golden.
It’s a rustic, homestyle dish that’s surprisingly elegant and absolutely satisfying.
Why You’ll Love This Recipe
Impressive yet easy – A showstopper dish with straightforward steps.
Comforting flavors – Aromatic herbs, tender onions, and juicy meat.
Meal-prep friendly – Can be made ahead and reheated beautifully.
Naturally gluten-free – Uses rice instead of breadcrumbs.
Ingredient Highlights
Yellow Onions – These become sweet and tender once baked, and make perfect edible shells.
Ground Beef & Sausage – A hearty, flavorful duo that makes the filling rich and satisfying.
Jasmine Rice – Adds texture and helps bind the meat mixture.
Tomato Paste & Canned Tomatoes – Deepens the ragu-like flavor of the filling.
Herbs & Spices – A blend of thyme, oregano, basil, fennel seeds, and garlic adds Italian warmth.
Strained Tomatoes (Passata) – Forms the silky base of the tomato sauce.
Tips Before You Start
Cut onions carefully – Slicing just halfway allows you to peel layers easily.
Don’t overboil onions – Simmer just until layers start to soften.
Only partially cook rice – It finishes in the oven, absorbing all the flavor.
Taste your tomato sauce – Adjust salt depending on your broth.
How to Make Baked Stuffed Onions
Step 1: Prep the Onions
Slice top and bottom off each onion.
Cut halfway down the center (to the middle), then boil in water for 10–15 minutes until soft enough to peel layers.
Drain and let cool.
Step 2: Cook the Filling
In a pan, heat olive oil. Sauté shallot and garlic.
Add ground beef and Italian sausage, breaking up the meat.
Once browned, add spices: salt, pepper, fennel seeds, basil, oregano, onion powder, red pepper flakes, and thyme.
Stir in canned tomatoes, chicken broth, and rice.
Cook until most liquid is absorbed and rice is slightly tender.
Stir in parsley. Remove from heat.
Step 3: Prepare the Sauce
Mix strained tomatoes with chicken broth and salt (if needed).
Taste and adjust seasoning.
Step 4: Assemble the Dish
Spread a layer of tomato sauce on the bottom of a large baking dish.
Fill each onion layer with about 2 tablespoons of meat mixture and roll it up.
Place seam-side down in the dish. Repeat until all filling/onions are used.
Pour remaining tomato sauce over the top.
Step 5: Bake
Cover with foil and bake at 425°F for 30–35 minutes.
Uncover and bake another 20–30 minutes, until onions are golden and caramelized.
Broil last 2 minutes if desired.
Step 6: Finish and Serve
Let cool 10 minutes.
Drizzle with balsamic glaze, olive oil, and fresh parsley. Serve warm!
What to Serve It With
Crusty bread to soak up the sauce
Simple green salad with vinaigrette
Roasted potatoes or cauliflower for more comfort food vibes
Storage & Reheating
Fridge: Store in an airtight container for 3–4 days.
Freezer: Freeze assembled (uncooked or cooked) for up to 2 months.
Reheat: Bake at 350°F until hot or microwave individual portions.
FAQs
Can I make this vegetarian?
Yes! Use lentils or chopped mushrooms instead of meat.
What kind of onions work best?
Large yellow onions are ideal. White onions work too.
Can I prepare it ahead?
Yes, assemble the day before and bake when ready to serve.
How spicy is this dish?
Mild with a hint of warmth from red pepper flakes (optional).
Can I use brown rice?
Yes, but par-cook it longer before stuffing.
Do I need to cover it while baking?
Yes, covering helps steam and soften the onions. Remove foil later to let them brown.
Can I freeze leftovers?
Definitely. Let them cool completely, then freeze in portions for up to 2 months.
Final Thoughts
These Stuffed Baked Onions are pure comfort food with a flavorful twist.
Whether you’re feeding family or hosting guests, this dish makes a beautiful, hearty centerpiece that feels as good as it tastes.
Stuffed Baked Onions
Ingredients
For the Onions & Filling
- 1 tsp olive oil
- 6 large yellow onions skins removed
- 1/2 lb lean ground beef
- 1/2 lb ground Italian sausage
- 1/2 cup chicken broth
- 1/2 cup jasmine rice rinsed, uncooked
- 1 can 398mL finely chopped tomatoes
- 1 shallot finely chopped
- 4 garlic cloves finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp fennel seeds crushed
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes optional
- 1 tsp fresh thyme finely chopped
- 1/3 cup fresh Italian parsley finely chopped
For the Sauce
- 1 cup strained tomatoes passata
- 1½ cups chicken broth
- 1/4 tsp salt if needed
Garnish
- Balsamic glaze
- Drizzle of olive oil
- Fresh parsley chopped
Instructions
- Preheat oven to 425°F. Slice top/bottom off onions and make a vertical slit.
- Boil 10–15 mins, drain, and cool.
- Heat oil in pan. Sauté garlic and shallot. Add meats, then spices.
- Stir in tomatoes, broth, and rice. Cook 6–7 mins. Add parsley.
- Mix sauce ingredients in a bowl.
- Add sauce layer to baking dish. Stuff and roll onion layers with meat mixture.
- See full steps with tips & photos → https://mischacrossing.com/stuffed-baked-onions/
Notes
- Rice Swap: Substitute arborio or short-grain rice—extend simmer time by 5 minutes if needed.
- Make-Ahead: Prepare filling up to a day ahead and refrigerate. Stuff and bake just before serving.
- Vegetarian Option: Use a plant-based “beef” crumble and vegetable broth; omit fennel seeds for simpler flavor.
