Entree: Bosnia and Herzegovina – National Cuisine – Sogan-dolma (Hollowed baked onions stuffed with seasoned rice and minced meat in a tomato-sauce braise)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 55 min

Additional 10 min

Total 1 hr 35 min

Ingredients

- 8 large onions (about 2.2 lb) (1,000 g)
- 1 lb (454 g) ground beef or lamb
- 1 cup (185 g) long-grain rice, rinsed
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 tbsp (30 ml) olive oil
- 2 cloves garlic, minced
- 1 large egg, approx. 50 g
- 1/2 cup (15 g) fresh parsley, chopped
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (6 g) salt, plus more to taste
- 1 cup (240 ml) crushed tomatoes or tomato passata
- 1 cup (240 ml) beef or vegetable stock
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) lemon juice (optional)

Instructions

1. Peel the onions. Cut a small slice off the root end so they sit flat. Blanch whole onions in boiling water 5 minutes to soften layers; drain and cool until safe to handle.
2. Slice off the top of each onion and gently separate and remove inner layers to form hollow cups, leaving 2–3 outer layers intact. Reserve removed inner onion flesh; finely chop it and set aside.
3. In a skillet over medium heat, warm olive oil. Add chopped reserved onion and the chopped medium onion; sauté until soft, about 5 minutes. Add garlic and cook 30 seconds more.
4. Add ground meat to the pan and cook, breaking up, until browned and no longer pink, about 6–8 minutes. Stir in paprika, salt, and pepper. Remove from heat and let cool slightly.
5. In a bowl combine the cooked meat mixture with rinsed rice, beaten egg, and chopped parsley. Mix thoroughly so the rice is evenly coated and filling holds together.
6. Stuff each hollowed onion with the meat-and-rice mixture, packing gently but leaving a little room for the rice to expand. Place stuffed onions snugly in a deep, ovenproof pot or baking dish.
7. Whisk together crushed tomatoes, stock, butter, and lemon juice if using. Pour sauce over and around the stuffed onions to come about two-thirds of the way up the onions. Cover pot with a lid or foil.
8. Simmer on the stovetop over low heat for 45–60 minutes, or bake in a 350°F (175°C) oven for 40–55 minutes, until onions are tender and rice is cooked through. Check after 30 minutes and add a bit more stock if liquid is nearly gone.
9. Remove from heat and let rest 10 minutes. Serve warm, spooning some of the braising sauce over the onions.