Stuffed Onion


I know I know it’s been months since I last posted a recipe on my blog, I had to be away from blogging for some reasons related to my job. Please accept my apologies for this.

I finally have some time for sharing a recipe with you today. You know I posted several stuffed vegetables before and told you that they have a great role in Turkish cuisine. You will read still another stuffed vegetable in this post: Stuffed Onion. This is not a very common dish when compared to other stuffed veggies. This is generally an additional way of stuffing. Let me explain how.

Why do we stuff onion?

You plan to make stuffed grape leaves or bell peppers or zucchinis, you know these are the main veggies we stuff. You stuff what you want and there aren’t any more grape leaves or peppers or zucchinis, but if there is still some filling left, don’t worry. You always have onions in your pantry, right? You can stuff onions then!

This is how we decide to stuff onions, but it doesn’t mean that stuffed onion is not as tasty as the other stuffed veggies. It is definitely so yummy! Maybe the reason why we don’t think of stuffing onions first is that onion is generally used chopped in almost all dishes. Interestingly enough, whenever we eat stuffed onions(added to another stuffed vegetable), we promise to make the whole dish with onions as we love it. I can’t always keep my word though.


5 from 1 reviews
Stuffed Onion
Prep time
Cook time
Serves: 2
  • 6 onions
  • 150g mince
  • 100g bulgur
  • 2 onions, chopped
  • 2 tomatoes, chopped
  • ½ tbsp pepper or tomato paste
  • ½ tbsp extra pepper paste
  • 3 tbsp olive oil
  • 1 tbsp olive oil (extra)
  • ½ lemon, squeeze
  • 4 cloves garlic, chopped
  • ¼ bunch of parsley, chopped
  • ¼ bunch of fresh dill, chopped
  • a few fresh mint sprigs, chopped
  • ground black pepper to taste
  • cumin to taste
  • dried thyme to taste
  • salt to taste
  • ½ cup water
  1. Peel onions and cut their tops.
  2. Remove some layers inside onions. There should be enough room to stuff them with the filling. You can use the removed onion layers for the filling or put them in a plastic bag and keep it in the freezer to use in another dish.
  3. Stuff all onions and place them in a pan.
  4. Top each of them with a slice of tomato.
  5. Pour ½ cup water inside the pan and cook stuffed onions for about 40 minutes over medium heat. Serve it with homemade yogurt.


  1. Page says

    Glad to see your back! Look forward to more great recipes from you! Thanks, Page

  2. says

    Great dish! I made stuffed onions a few months ago with a Kurdish friend and she used the long elongated onions called salamouni here.

  3. says

    Welcome back to blogging and what a great recipe to come back with. Love this. Going to ‘pin it’ to our Favourite Turkish Recipes board.

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