This recipe for Stuffed Onions (Soğan Dolması) captures everything I came to adore about Turkish cooking—simple ingredients transformed through time, care, and really good olive oil.
When I moved to Türkiye, one of the first things that surprised me was how many vegetables they eat—and how beautifully they’re prepared. Dishes I once ignored back home, such as eggplant and leeks, have become some of my new favorites. Every meal seemed to transform simple ingredients into something soulful and satisfying.
I especially loved visiting the local lokantas—those cozy, home-style eateries that feel like a cross between a family kitchen and a buffet line. Imagine the comfort of Luby’s, but with steaming trays of freshly made Turkish classics: okra simmered in tomato sauce, beans simmered in olive oil, and stuffed onions so tender they practically melt.
In Türkiye, olive oil isn’t a garnish—it’s a way of life. Most families buy it by the 3- or 5-liter tin, and nearly every vegetable dish starts with a generous pour. It’s no wonder I fell in love with cooking this way: slow, intentional, and full of heart.
Let’s take a look at this delicious recipe for stuffed onions.
This recipe comes to us from William over at Cross-Cultural Cuisine.
Ingredients
For the Onions
- 7 medium white or yellow onions (choose round, even-shaped ones so the layers peel and soften more predictably)
- 2 Tablespoons Elysian Olive Co. Extra Virgin Olive Oil
- Sea salt, for boiling
For the Filling
- 2 cups jasmine rice
- 2 cups water
- 1 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup Elysian Olive Co. Extra Virgin Olive Oil
- 1/4 cup pomegranate molasses*
- 1/4 cup tomato paste
- 2 tsp cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp pepper
For the Topping
- 2 cups bone broth
- 4 cups tomato juice
For Finishing
- 2 tablespoons Elysian Olive Co. Olive Oil (for drizzling)
- ½ cup hot water or broth
- Lemon wedges
Instructions
Prep Time: 30 minutes
Cook Time: 1 hour
Serves: 6
- Prepare the onions. Slice off the tops & bottoms of the onions. Boil in a pot of water for 30 minutes. Drain the water & let the onions cool. Once the onions are cool, slice 1 slit halfway through onion, and carefully peel each layer off.
- Make the filling. Rinse the rice several times & soak in a bowl of water for at least 30 minutes. Mix all of the filling ingredients & stir over medium heat for 15 minutes.
- Stuff and roll. Stuff the onion layers carefully & roll up. Place them in a casserole dish. Mix the bone broth & tomato juice and pour over the onions.
- Bake. 45 min – 1 hour at 350°.
- Serve. Allow to rest slightly, then serve warm or at room temperature with an extra drizzle of Elysian Olive Oil and fresh lemon wedges.
Serving Suggestions
1. As a Warm Mezze or Appetizer
- Arrange on a platter with a drizzle of our Turkish olive oil, a sprinkle of flaky salt, and chopped fresh herbs like dill or mint.
- Serve alongside labneh or thick Greek yogurt, dusted with smoked paprika and a swirl of olive oil.
- Add a side of pita wedges or toasted sourdough slices for scooping.
Perfect for a tasting board — every bite layered with the silky sweetness of onions and the peppery richness of Elysian oil.
2. As a Main Dish (Vegetarian or Vegan)
- Pair with a simple arugula and citrus salad, dressed in lemon juice and Elysian Olive Oil for brightness.
- Serve with roasted eggplant purée (babaganoush) or hummus for extra protein.
- Add a warm bulgur or couscous pilaf with toasted almonds and herbs to make it heartier.
This makes a satisfying centerpiece for a Mediterranean-inspired dinner — light, fragrant, and full of integrity.
3. As an Elegant Side Dish
- Serve next to grilled lamb, fish, or chicken where the olive oil in the onions complements the charred meat perfectly.
- Drizzle the pan juices over the protein for a cohesive plate.
The caramelized sweetness of the onions balances savory, smoky flavors beautifully.
4. Cold or Room Temperature (Traditional Turkish Style)
- Let the stuffed onions cool completely, then refrigerate.
- Serve chilled with a generous drizzle of Elysian Olive Oil and a squeeze of lemon.
- Garnish with fresh parsley or pomegranate seeds for color and freshness.
This version is especially popular in the Aegean region — light, refreshing, and ideal for warmer days.
5. With a Gourmet Twist
- Spoon a bit of crumbled feta or goat cheese over each onion before serving.
- Add a sprinkle of crushed pistachios or toasted pine nuts for contrast and crunch.
- Finish with a few drops of Elysian’s premium olive oil — elevating your everyday dishes.
An elegant, restaurant-worthy presentation that celebrates the oil’s character as much as the dish itself.
Other Tips
Some possible variations
For a vegan version, substitute vegetable broth for bone broth and add some pine nuts for a nod to traditional Ottoman dolma.
For a heartier meal, add a handful of cooked lentils, finely diced mushrooms, or some ground beef to the rice filling.
For a less sweet dish, skip the pomegranate molasses and add some fresh lemon juice for brightness.
Storage & Reheating
Stuffed onions keep beautifully in the fridge for up to 3 days. Serve them cold (Turkish style) or gently reheat on the stove with a splash of broth and a drizzle of olive oil to restore their shine.
Some final thoughts
Making this dish always takes me back to those lokanta counters lined with colorful dishes and comfort food. It’s a reminder that food doesn’t have to be complicated to be extraordinary—it just needs the right ingredients and a little love.
When you use Elysian Olive Co. Extra Virgin Olive Oil, you’re tasting the same rich, peppery character that Turkish families have cherished for generations. It’s the flavor that turns something humble—like an onion—into a dish worth remembering.
Beyond its incredible flavor, it’s packed with antioxidants and polyphenols that help your body fight inflammation and support overall health.
I hope you’ll try this recipe at home and experience the warmth I found in those kitchens across Türkiye. And when you’re ready for your next comforting favorite, try our French Onion Soup.
