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Onion Dolmas

Prep Time:

15 minutes

Cook Time:

1 hour

Serves:

36

This Mediterranean dish can also be turned into vegan by omitting the meat. Because the onions make such nice little "packages", these could also be a delicious little pick-up appetizer as well.

15 minutes

Ingredients

  • 1 lb either ground pork or ground beef

  • 1 C rice, well rinsed

  • 2 T + 1 T tomato sauce

  • 5 cloves garlic, minced

  • 1 tomato, diced

  • 1 ½ t salt

  • 1 t paprika

  • 1 t oregano

  • ¼ C fresh parsley, chopped

  • 6 large yellow onions, peeled

  • 1 T butter

  • 2 C broth (any type)


Preparation

  1. Fill a large pot halfway full of water, and begin to bring to a boil over medium-high heat.

  2. Meanwhile, take the peeled onions (with the ends cut off) so the onion can sit on the chopping board flat. With a sharp knife, slice halfway through each onion and place into the boiling water for 15 minutes, then remove from the water to cool.

  3. Using a large mixing bowl, combine ground meat, rice, 1T of the tomato sauce, tomato, garlic, salt, pepper, paprika and oregano. Stir until all is well combined.

  4. Now peel each layer of onion, spoon the filling into each one, and roll up. Place each onion dolma into a 9" x 13" casserole dish.

  5. Preheat oven to 425° F.

  6. In a small saucepan, stir together the butter, 2 T of tomato paste, and broth and heat until warmed through. Taste for seasoning and add salt and/or pepper if necessary.

  7. Pour hot broth mixture evenly over all of the onions. Place a piece of parchment paper over the onions and cover tightly with aluminum foil.

  8. Bake for 45 minutes covered; then remove the foil and parchment paper and cook for 15 more minutes. If additional caramelization of the onions is desired, broil for 1 - 2 minutes at the end.

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