Beef and Rice Stuffed Onions are tender onion layers layered with a seasoned beef and rice filling, then braised in a rich tomato and beef broth. This Turkish-inspired dish delivers comfort-food appeal with minimal active cooking time.
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Peel the yellow onions, trim the ends, and make a slit halfway through each one without cutting all the way.
Place the onions in a large pot, cover with water, and boil for 15 minutes until softened.
While the onions boil, prepare the filling. Heat butter and olive oil in a large pan over medium heat. Add the diced red onion and shredded carrots and sauté until softened.
Add the minced garlic and cook for another minute until fragrant.
Add the ground beef to the pan, breaking it up with a spatula, and cook until browned.
Stir in the slightly cooked rice, 1 tablespoon of tomato paste, chopped parsley, and teriyaki sauce. Mix everything together until well combined.
Once the onions are done boiling and cool enough to handle, carefully separate the layers to create individual 'cups'.
Preheat your oven to 375°F (190°C). Spray a pie pan or similar round baking dish with cooking spray.
Fill each onion layer with the beef and rice mixture and arrange them snugly in the prepared baking dish.
In a separate bowl or measuring cup, whisk together the beef broth and the remaining 1 tablespoon of tomato paste to create a sauce.
Pour the sauce over and around the stuffed onions in the baking dish.
Cover the dish first with a piece of parchment paper, then tightly with aluminum foil.
Bake for 30-45 minutes.
Remove the foil and parchment paper and bake for an additional 30 minutes, or until the tops are nicely browned.
Let cool slightly before serving.
Store covered in the refrigerator up to 3 days. Reheat covered at 350°F for 15–20 minutes until heated through. Freezes well for up to 3 months.
Yes. Assemble the stuffed onions up to 8 hours ahead, cover, and refrigerate. Add 10–15 minutes to baking time when cooking from cold.
Pierce an onion layer with a fork after 35 minutes—it should yield easily. The broth should be mostly absorbed and reduced.
Yes. Bulgur (1 cup, uncooked) or farro work well. Adjust liquid slightly if using a grain with different absorption rates.
Use medium onions and peel more layers per onion, or halve the quantity and use fewer, larger stuffed portions.
Yes. Cool completely, freeze in an airtight container for up to 3 months. Thaw overnight and reheat covered at 350°F for 25–30 minutes.
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