Entree: Bosnia and Herzegovina – Central Culinary Region – soğan dolması (stuffed onions)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 8 large onions (about 2 lb) (900 g)
- 1 lb (454 g) ground beef (or mixed beef and lamb)
- 1/2 cup (100 g) long-grain rice, rinsed
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) crushed tomatoes or tomato sauce
- 1 1/2 cups (360 ml) beef or vegetable stock
- 1 small onion (finely chopped), about 3 oz (85 g)
- 2 cloves garlic, minced
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (6 g) salt, plus more to taste
- 1/4 cup (15 g) fresh parsley, chopped
- 1 tbsp (15 g) butter (optional, for finishing)
- 1 bay leaf

Instructions

1. Prepare the onions: Trim tops and bottoms of the 8 large onions and peel. Cut a thin slice from the root end to stabilize each onion, then core each onion through the root end, leaving the outer layers intact to form a cup. Reserve the removed inner layers.
2. Parboil the onion cups: Place the hollowed onions in a pot of boiling salted water and simmer 6–8 minutes until slightly softened but still firm. Drain and set aside. Chop the reserved inner layers finely and set aside.
3. Make the filling: Heat 3 tbsp (45 ml) olive oil in a skillet over medium heat. Add the finely chopped small onion (85 g) and cook 3–4 minutes until translucent. Add minced garlic and chopped inner onion layers and cook 1–2 minutes more.
4. Brown the meat and add rice: Add 1 lb (454 g) ground beef to the skillet, breaking it up and cooking until no longer pink. Stir in 1/2 cup (100 g) rinsed rice, 2 tbsp (30 ml) tomato paste, 1 tsp (5 g) paprika, 1/2 tsp (2 g) black pepper, and 1 tsp (6 g) salt. Cook 2–3 minutes to combine flavors. Remove from heat and stir in 1/4 cup (15 g) chopped parsley.
5. Stuff the onions: Spoon the meat-and-rice mixture into each parboiled onion cup, packing gently but not overfilling. Place stuffed onions seam-side up in a snug, heavy-bottomed pot or deep skillet. Tuck a bay leaf among the onions.
6. Add braising liquids: Pour 1 cup (240 ml) crushed tomatoes and 1 1/2 cups (360 ml) beef or vegetable stock around the onions (not overstuffing them), so the liquid comes up about halfway. Add more water or stock if needed to reach that level.
7. Simmer gently: Bring to a gentle simmer, then reduce heat to low, cover, and cook 35–45 minutes until rice is tender and onions are fully cooked, checking occasionally and adding a splash of stock if the pot dries.
8. Finish and serve: If desired, stir 1 tbsp (15 g) butter into the cooking liquid for gloss. Remove bay leaf, garnish with extra chopped parsley, and serve hot with some of the braising sauce spooned over the onions.