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Beef Stuffed Onions

Stuffed into a cored onion, this beef creation is as delicate as it is delicious. Serve it with garlic mashed potatoes and steamed vegetables to make a complete meal.

Serves 8
Ready in 90 mins
Prep time 20 mins
Cooking time 70 mins
135 calories per serving


> 4 large Vidalia onions, peeled
> 1/2 lb 90% lean ground beef
> 1/4 tsp ground allspice
> 1/4 tsp dried dill weed
> 2 lemons for juice
> 2 tbsp chopped fresh flat leaf parsley
> 1/4 tsp kosher salt
> 1/2 tsp ground black pepper
> 1 large egg
> 2 tbsp all-purpose flour
> 2 tbsp olive oil


Cut onions in half crosswise, scoop out centers to make shells. Chop the removed onion. Combine 3 Tablespoons chopped onion with beef, allspice, dill, 2 Tablespoons lemon juice, parsley, salt, pepper and egg. Fill onion shells with meat mixture, mounding over the top. Dust tops with flour. Heat oil in a large skillet over medium heat. Fry filled onions in the oil, meat side down, just until brown and remove.
In the skillet, arrange remaining chopped onion in a layer. Add juice of one lemon and enough water to cover. Place filled onions, meat side up, over onion layer. Simmer, covered, for about 1 hour or until filled onions are soft, adding water if needed to chopped onion layer to create steam.

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