Entree: Bosnia and Herzegovina – Southern Culinary Region – Sogan-dolma (Onion bulbs hollowed and stuffed with a rice-and-meat filling braised in a tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Additional 8 min

Total 1 hr 38 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 large onions (about 2 lb (907 g)) (1 lb 15 3/4 oz (900 g))
- 1 lb (454 g) ground beef
- 1/2 cup (100 g) uncooked long-grain rice
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) butter
- 1 small onion, finely chopped (about 3 oz (85 g)) (3 oz (85 g))
- 2 cloves garlic, minced
- 1/4 cup (15 g) fresh parsley, chopped
- 2 tbsp (30 g) tomato paste
- 1 can (14 oz (397 g)) (14 1/8 oz (400 g)) crushed tomatoes
- 1 cup (240 ml) beef or vegetable stock
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 2 bay leaves

Show original ingredient measurements

- 8 large onions (about 2 lb) (900 g)
- 1 lb (454 g) ground beef
- 1/2 cup (100 g) uncooked long-grain rice
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) butter
- 1 small onion, finely chopped (about 3 oz) (85 g)
- 2 cloves garlic, minced
- 1/4 cup (15 g) fresh parsley, chopped
- 2 tbsp (30 g) tomato paste
- 1 can (14 oz) (400 g) crushed tomatoes
- 1 cup (240 ml) beef or vegetable stock
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 2 bay leaves

Instructions

1. Prepare the onions: slice off tops and bottoms so they sit flat, peel, and carefully core each onion leaving the outer layers intact; reserve cores and inner rings. Parboil the hollowed onion bulbs in salted boiling water for 6–8 minutes until slightly softened but still holding shape; drain and set aside.
2. Make the filling: heat 2 tbsp (30 ml) olive oil and butter in a skillet over medium heat. Sauté the chopped small onion and garlic until translucent. Add the ground beef and cook until browned, breaking it up; drain excess fat if needed.
3. Stir in uncooked rice, parsley, paprika, salt, pepper, and tomato paste; cook 2–3 minutes to coat rice. Remove from heat and let cool slightly so the rice stops cooking before stuffing.
4. Stuff each parboiled onion with the meat-and-rice mixture, packing gently but leaving a little space for rice expansion; place stuffed onions upright in a heavy-bottomed pot.
5. Make the braising liquid: in a bowl combine crushed tomatoes, stock, 1 tbsp (15 ml) olive oil, sugar if using, and bay leaves. Pour the liquid around the onions to come about three-quarters up the sides (do not pour over the tops).
6. Bring to a gentle simmer over medium-low heat, cover, and cook for 40–55 minutes until rice is tender and onions are completely soft, turning the pot heat down as needed to maintain a gentle simmer.
7. Adjust seasoning, remove bay leaves, and serve hot with a spoonful of the tomato-braised juices and chopped parsley.