These easy stuffed onions are tender, cozy, and full of a savory beef and rice filling simmered in a rich tomato sauce. Each soft onion layer wraps around the hearty filling, creating a comforting baked dinner that is as beautiful on the table as it is delicious.
If you love cozy, old-fashioned dinners that make simple ingredients feel special, these easy stuffed onions are a must-try. Tender onion layers are wrapped around savory beef and rice, then baked in a rich tomato sauce for the ultimate comfort food meal. Be sure to also try my Creamy Beef Stew, Slow Cooker Creamy Beef Tips, and Hungarian Steak and Mushroom Soup for more hearty, family-friendly dinners.
More Delicious Onion Recipes You’ll Love
Why You’ll Love This Easy Stuffed Onion Recipe
- Made with simple, affordable ingredients
- Tender baked onions with a flavorful beef and rice center
- Great for making ahead
- A comforting alternative to stuffed peppers
- Bakes in one dish with a delicious tomato broth
Ingredients You’ll Need
- 10 to 12 medium yellow onions
- 1 pound ground beef
- 1 cup cooked white rice
- 1 cup tomato sauce, divided
- 2 tablespoons tomato paste
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 large egg
- ¼ cup chopped fresh parsley
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 2 cups beef broth
- 1 tablespoon olive oil
How to Make Stuffed Onions
Soften the onions
Bring a large pot of salted water to a boil. Peel the onions, trim the ends, and boil them for 10 to 12 minutes, until slightly softened but not falling apart.
Drain and let the onions cool enough to handle. Slice each onion in half from the root end to the stem end. Carefully separate the layers, keeping the larger onion layers intact for stuffing. Finely chop the smaller inner pieces.
Make the savory beef and rice filling
Heat olive oil in a skillet over medium heat. Add the chopped onion pieces and cook until softened, about 3 minutes. Stir in the garlic and cook for another 30 seconds.
Add the ground beef and cook until browned. Drain excess grease if needed.
Transfer the beef mixture to a large bowl. Add the cooked rice, ½ cup tomato sauce, tomato paste, egg, parsley, salt, pepper, Italian seasoning, and paprika. Stir until completely combined.
Stuff and bake
Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
Spoon about 2 tablespoons of filling into each onion layer, then gently fold the onion around the filling. Arrange the stuffed onions seam-side down in the baking dish.
Whisk together the remaining tomato sauce and beef broth. Pour it around the onions, being careful not to wash the filling out of them.
Cover tightly with foil and bake for 45 minutes. Remove the foil and bake for another 15 to 20 minutes, until the onions are very tender and the sauce is bubbling.
Let the stuffed onions rest for 10 minutes before serving with extra sauce spooned over the top.
Tips for the Best Stuffed Onions
Use yellow onions for the best balance of savory flavor and natural sweetness. Sweet onions also work well, especially if you prefer a milder onion flavor.
Do not overboil the onions. They need to be soft enough to separate into layers but firm enough to hold their shape once filled.
Make sure your rice is already cooked before adding it to the beef mixture. This keeps the filling tender and prevents it from soaking up all of the sauce while baking.
Make It Your Own
- Swap the ground beef for ground turkey, chicken, sausage, or lamb.
- Add grated Parmesan or crumbled feta to the filling.
- Use brown rice or cauliflower rice instead of white rice.
- Add a pinch of red pepper flakes for a little heat.
- Stir chopped fresh dill or mint into the filling for a Mediterranean-inspired flavor.
What to Serve with Stuffed Onions
Serve these baked stuffed onions with crusty bread for soaking up the tomato sauce, a simple green salad, roasted vegetables, or creamy mashed potatoes. They are also a delicious side dish for roasted chicken, pork chops, or a holiday ham.
Stuffed Onions with Savory Beef and Rice
Tender baked onions are stuffed with a flavorful ground beef and rice filling, then baked in a rich tomato sauce for a cozy, old-fashioned comfort-food dinner.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6–8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
- 10 to 12 medium yellow onions
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 cup cooked long-grain white rice
- 1 cup tomato sauce, divided
- 2 tablespoons tomato paste
- 1 large egg
- ¼ cup finely chopped fresh parsley
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 2 cups beef broth
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Peel the onions, trim the root and stem ends, and boil for 10 to 12 minutes, until softened slightly but not falling apart. Drain and cool until safe to handle.
- Cut each onion in half from root to stem. Carefully separate the layers, reserving the larger layers for stuffing. Finely chop the smaller inner onion layers.
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes, until softened. Stir in the garlic and cook for 30 seconds.
- Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease.
- Transfer the beef mixture to a large bowl. Add the cooked rice, ½ cup tomato sauce, tomato paste, egg, parsley, salt, pepper, Italian seasoning, and paprika. Stir until thoroughly combined.
- Spoon about 2 tablespoons of filling into each large onion layer. Gently wrap or fold the onion around the filling, then place seam-side down in the prepared baking dish.
- Whisk together the remaining ½ cup tomato sauce and beef broth. Pour the sauce around the stuffed onions.
- Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake for 15 to 20 minutes more, until the onions are very tender and the sauce is bubbling.
- Let rest for 10 minutes, then spoon the tomato broth over the stuffed onions before serving.
Notes
- Yellow onions become tender and lightly sweet while baking, but sweet onions also work well.
- Use cooked rice so the filling stays tender and does not absorb all of the baking sauce.
- Assemble the dish up to one day ahead, cover, and refrigerate. Add 5 to 10 minutes to the bake time when cooking from cold.
- Store leftovers covered in the refrigerator for up to 4 days.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F oven until warmed through, adding a splash of beef broth if the sauce has thickened.
To freeze, place fully cooled stuffed onions and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make stuffed onions ahead of time?
Yes. Assemble the stuffed onions up to one day ahead, cover, and refrigerate. Bake when ready, adding 5 to 10 extra minutes if they are cold from the refrigerator.
Do I have to boil the onions first?
Yes. Boiling the onions briefly makes the layers flexible enough to separate and wrap around the beef and rice filling.
Can I use uncooked rice in stuffed onions?
It is best to use cooked rice for this recipe. Uncooked rice can absorb too much of the sauce and leave the filling dry.
Final Thoughts
These easy stuffed onions with savory beef and rice are cozy, flavorful, and such a fun change from the usual stuffed pepper recipe. Once you try the tender onion layers baked around that hearty tomato-beef filling, this comforting dinner is sure to become a family favorite.
