Sogan Dolma (Stuffed Onions)

Recipe courtesy of Sevala Kulovia, Cafe Bosna
Show: Eden Eats Episode: Nashville
TOTAL TIME: 2 hr 30 min
Prep: 15 min
Inactive Prep: --
Cook: 2 hr 15 min
YIELD: 4 to 6 servings


  • 1 large white onion, halved crosswise, ends discarded, plus 1/2 onion coarsely chopped
  • 5 tablespoons white vinegar
  • 4 baby carrots
  • 1 stalk celery, coarsely chopped
  • 2 pounds ground beef
  • 1 cup rolled oats or breadcrumbs
  • 1 cup white rice
  • 1 cup tomato sauce with garlic
  • 1 cup cold water
  • 1 heaping tablespoon red paprika
  • 1 tablespoon vegetable herb seasoning, such as Vegeta
  • 1/2 tablespoon chicken base
  • 1/2 tablespoon fresh garlic in oil
  • 1/2 tablespoon freshly ground black pepper
  • Serving suggestions: Cold sour cream, cucumber salad
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Preheat the oven to 450 degrees F.

Boil the halved onions in water with 3 tablespoons of the vinegar until soft but not falling apart, about 15 minutes.

Put the chopped onions, carrots and celery in a food processor and blend until finely chopped. Combine the vegetable mixture, ground beef, oats, rice, tomato sauce, cold water, paprika, vegetable herb seasoning, chicken base, garlic and pepper in a bowl and mix well with your hands.

Remove the halved onions from the water and separate into cups. Fill each cup with meat mixture and place meat-side up in a single layer in a 12- by 15-inch baking pan. Mix the remaining 2 tablespoons vinegar with enough hot water to pour into the pan to cover halfway up the sides. Cover and bake for 2 hours.

To serve, transfer the stuffed onions to plates and cover with sauce. Serve with a cold sour cream and cucumber salad.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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