Stuffed Onions Recipe

Name: Stuffed Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (125 ml) bulgur; 1/2 cup (125 ml) boiling water; 6 large sweet onions; 1 tbsp (15 ml) olive oil; 12 oz (375 g) extra-lean ground beef; 6 cloves garlic, minced; 1 tsp (5 ml) dried oregano leaves, crumbled; 1/2 tsp (2 ml) salt; 1/2 tsp (2 ml) cracked black peppercorns; 1/2 cup (125 ml) dry white wine or chicken stock; 1 can (14 oz/398 ml) diced tomatoes, including juice (see Tips ); 1/2 cup (125 ml) grated Parmesan cheese; 1/2 cup (125 ml) finely chopped dill or parsley

Servings: persons

1/2 cup (125 ml) bulgur
1/2 cup (125 ml) boiling water
6 large sweet onions
1 tbsp (15 ml) olive oil
12 oz (375 g) extra-lean ground beef
6 cloves garlic, minced
1 tsp (5 ml) dried oregano leaves, crumbled
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) cracked black peppercorns
1/2 cup (125 ml) dry white wine or chicken stock
1 can (14 oz/398 ml) diced tomatoes, including juice (see Tips )
1/2 cup (125 ml) grated Parmesan cheese
1/2 cup (125 ml) finely chopped dill or parsley

1
Large (minimum 6 quart) oval slow cooker
2
In a bowl, combine bulgur and boiling water.
3
Set aside for 20 minutes.
4
Cut off tops and bottoms of onions and peel.
5
Hollow out the centers (see Notes) and discard.
6
Drop prepared onions into a large pot of boiling water and blanch for 5 minutes.
7
Drain and rinse in cold water.
8
Place in slow cooker stoneware with the hollows pointing up.
9
In a skillet, heat oil over medium heat for 30 seconds.
10
Add ground beef, garlic, oregano, salt and peppercorns and cook, stirring and breaking up with a spoon, until meat is no longer pink, about 5 minutes.
11
Add white wine and tomatoes with juice and bring to a boil.
12
Stir in bulgur.
13
Fill centers of onions with beef mixture, using a blunt object such as a kitchen knife to pack the filling in as tightly as possible.
14
Pour remaining filling over onions.
15
Cover and cook on Low for 8 hours or on High for 4 hours, until onions are tender and mixture is hot and bubbly.
16
To serve, place an onion on each plate.
17
Sprinkle with Parmesan and garnish with dill.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup (125 ml) bulgur, 1/2 cup (125 ml) boiling water, 6 large sweet onions, 1 tbsp (15 ml) olive oil, and more.

Yes, Stuffed Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions