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+ servings

Stuffed Onions

Middle Eastern stuffed onions cooked in a tomato broth!
Course Main Course
Cuisine Mediterranean, middle eastern
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 Servings


For the Onions:

  • 3 onions
  • 1.5 lbs ground beef
  • 2 tbsp oil
  • 1 tbsp allspice
  • ½ tbsp cinnamon
  • Salt & Pepper to taste

For the tomato broth:

  • 400 ml can tomato sauce
  • 1 and ¼ can water same can as tomato sauce
  • ½ tbsp salt
  • ¼ tbsp pepper
  • 1 tbsp pomegranate molasses


  • Start by finely dicing one of the onions and frying in the oil until translucent. 
  • Add the ground beef and cook for a few minutes until it turns brown. Season the mixture with the allspice, cinnamon, salt and pepper. Taste and adjust. 
  • Use the other 2 onions and separate their layers. To separate the layers, start by creating 2 shallow cuts to take off the top and bottom of the onion. Then create one deep cut running along the length of the onion from one side, all the way to the centre. 
  • Use this opening to slightly open apart the onion and carefully peel the layers and take them out. 
  • Once all onion layers are ready, stuff them about ¾ full and fold them closed, and lay them in a deep oven dish as pictured. 
  • Ensure that all onions are tightly packed together to avoid them opening when they cook. 
  • Mix all the tomato broth ingredients together and pour into the oven dish. 
  • Bake in the oven at 450F for about 1 hour covered, then bake for a further 10 minutes uncovered. Ensure onions are soft when ready.