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This stuffed onions recipe rolls tender onion layers around lamb and cheese, then bakes everything in a port wine sauce until it’s tender and ready to eat.
About the Taste
This is one of those dishes that feels like something you’d order out, but you’re making it at home for much cheaper. It really hits that sweet spot between familiar and special. You can serve these as an appetizer bite or spooned over rice as a main. You can’t go wrong either way.
The onions soften and cook down in the oven, melting into the lamb and cheese. The sauce works its way into every layer as it bakes. Everything comes out tender, with real richness all the way through, finished with fresh herbs and a little balsamic on top.
Table of Contents
Prep the Ingredients
The Onions
Yellow Onions | Kosher Salt | Large Pot | Salt
Soften the onions fully, then let them cool completely before you start. They should be tender enough to separate into layers without cracking or tearing.
The Herbs
Shallots | Garlic Clove | Fresh Parsley | Fresh Rosemary | Scallions
Chop everything before you start assembling. Keep the cuts fairly fine so the filling rolls evenly.
The Sauce Setup
Port Wine | Red Miso | Balsamic Vinegar | Beef Bone Broth | Cornstarch | Saucepan | Whisk
Get the baking dish and foil set up before assembly. Have the finishing ingredients ready to go for right after baking.
The Prep-Ahead
Yellow Onions | Shallots | Garlic Clove | Fresh Herbs
Safe to do: Soften the onions earlier the same day, then cool and refrigerate. Chop the aromatics and herbs a few hours ahead and refrigerate.
Best result: Mix the filling and cook the sauce right before assembling.
Chef Nadia’s Tips
- Let the onions cool completely before you start separating them. Warm onions tear easily, and once they rip, they’re hard to roll. Fully cooled onions stay flexible and make the whole process much easier.
- Don’t overfill the onion layers. It’s tempting, but this is a place where less is more. Stick to the 1½ to 2 tablespoons rule and it will be easier to roll and it also helps everything cook evenly.
- The sauce should taste good on its own before it goes into the oven. It will mellow slightly as it bakes, so before you spoon it on top of the lamb, this is where you should stop and taste.
- If you’re serving these as a main, spoon the sauce over rice and let it soak in. If they’re going out as an appetizer, keep them snug and upright so they hold their shape on the plate. Same dish, two very different vibes.
- If you are having a hard time finding lamb, I love to use American Lamb. I like the flavor better and find the quality is always great. They also have a section on their website has a store locator that makes it easy to find nearby.
Ingredient Swaps
- Ground lamb: If you are having a hard time finding lamb, American Lamb is my first choice for flavor and their website has a search option near you which is really nice. If you still can’t find any or lamb just isn’t your thing, ground beef is a good substitute. Make sure to choose something around 80/20. If you go too lean the filling can dry out as it bakes.
- Boursin cheese: Goat cheese is a good substitute, but it will be tangier and slightly firmer.
- Gouda: Gruyère or fontina both melt nicely and can work. Gruyère will be a little nuttier, fontina a bit milder and creamier.
- Port wine: A dry red wine with some body works if port isn’t available. The sauce will be less sweet but still rich and delicious.
- Red miso: White miso can be used in the same amount for a slightly softer, less intense flavor.
- Beef bone broth: Regular beef broth can be used instead. Chicken broth also works, though the sauce will be a touch lighter. Bone broth has the most flavor.
- Fresh herbs: If you don’t have both parsley and chives, use one or the other. Parsley keeps things classic, chives lean a little more savory.
- Pomegranate arils: These are optional. If you skip them, the dish still works beautifully with just herbs and balsamic on top.
Similar Recipes
If you’re vibing with lamb right now, you’re in the right place – starting with these dishes that each take a different spin on that juicy lamb goodness.
Lamb Loin Chops with Pan Sauce: For something a bit more elevated but still simple, check out the lamb loin chops finished with a pan sauce that you’ll want to spoon over everything. This is a great next step if you want to explore lamb on the bone rather than rolled inside onions.
Slow-Cooked Lamb Ragu with Pappardelle: If you’re craving something saucy, the lamb ragu pappardelle is a whole different world of slow-simmered comfort tossed with pappardelle. Simple, but really satisfying.
Easy Lamb Kabob Plate: For a casual, summery lamb fix, these grilled kabobs keep things simple and satisfying. Tender cubes of marinated lamb and veggies cook up quickly on the grill or oven. Serve them alongside whatever you like – rice, salad, or flatbread – it all works.
The Perfect Pairings
The London Mule is an easy, refreshing drink to pour at the start of the night. It’s bright and crisp, which helps balance a menu that leans rich and savory.
Boursin-Stuffed Olives with Crispy Shallots are the obvious first bite to put out. They echo the creamy cheese in the lamb onions without repeating the dish itself. This is something to snack on with a drink before dinner rather than a course that competes with the main.
Butter Lettuce Salad with Fennel and Manchego adds something crisp and fresh to the meal. The dressing is one you’ll want on repeat. I swear.
Amaretto Peaches are a simple way to end the meal. Warm fruit with a touch of sweetness is the way to go when closing out this savory menu.
Stuffed Onions FAQ
You can soften the onions and prep the aromatics earlier in the day, but the filling and sauce are best made right before assembling.
You can serve them as an appetizer or if you want them for dinner, spoon the lamb stuffed onions over rice with the sauce spooned all over.
As long as the onions are fully softened and completely cooled before you separate them, they should peel into layers without tearing. If they’re still warm, that’s when ripping usually happens.
Yes. Ground beef works well and keeps the filling juicy, especially if you choose something with a little fat. The overall feel of the dish stays the same.
The onions should be very tender and the sauce bubbling gently around them. The lamb should be fully cooked through and reach a safe internal temperature of 160°F before serving. If you want to be really sure you can use an instant read thermometer inside one of the bigger onions.
Stuffed Onions with Lamb and Port Wine Sauce
Equipment
- Large Pot
- large skillet
- Mixing bowl
- saucepan
- whisk
- baking dish
- aluminum foil
Ingredients
The Onions
- 6 to 8 yellow onions
- 4 shallots, finely chopped
- 1 garlic clove, minced
- 1 lb ground American lamb
- 6 oz Boursin cheese
- 8 oz gouda, shredded
- ½ bunch fresh parsley, chopped
- 4 scallions, chopped
- 1 tbsp fresh rosemary, chopped
- ½ tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp onion powder
- ½ tsp black pepper
The Port Wine Sauce
- 1½ cups port wine
- 1 tbsp red miso
- 2 tbsp balsamic vinegar
- 1 cup beef bone broth
- 2 tbsp hot water
- 1½ tsp cornstarch
The Toppings
- balsamic glaze
- fresh chives, chopped
- fresh parsley, chopped
- Boursin cheese
- pomegranate arils
Instructions
- Prepare the onions: Peel the onions and trim off both ends. Cut a single vertical slit down one side of each onion, stopping about halfway through so the onion stays intact. Boil in salted water for 12 to 16 minutes until just tender. Remove and let cool until easy to handle.6 to 8 yellow onions
- Prepare the Filling: Heat a large skillet over medium heat. Add the shallots and cook until softened and translucent, about 3 to 4 minutes. Add the garlic and cook for about 30 seconds. Transfer everything to a mixing bowl and let cool slightly. Add the ground lamb, Boursin, gouda, parsley, scallions, rosemary, salt, smoked paprika, onion powder, and black pepper. Mix until just combined.4 shallots, 1 garlic clove, 1 lb ground American lamb, 6 oz Boursin cheese, 8 oz gouda, ½ bunch fresh parsley, 4 scallions, 1 tbsp fresh rosemary, ½ tsp kosher salt, 1 tsp smoked paprika, 1 tsp onion powder, ½ tsp black pepper
- Make the Sauce: Add the port wine, red miso, and balsamic vinegar to a saucepan over medium heat. Simmer until reduced by about half. Add the beef bone broth and taste for seasoning. In a small bowl, mix the cornstarch with a few tablespoons of the hot liquid until smooth, then whisk it into the sauce. Simmer until lightly thickened.1½ cups port wine, 1 tbsp red miso, 2 tbsp balsamic vinegar, 1 cup beef bone broth, 1½ tsp cornstarch, 2 tbsp hot water
- Preheat the oven to 425℉.
- Stuff the Onions: Gently peel the cooled onions into individual layers. Place about 1½ to 2 tablespoons of the lamb mixture inside each layer, then roll the onion layer around the filling to enclose it.
- Bake: Arrange the stuffed onions snugly in a baking dish. Pour the sauce over the top. Cover tightly with foil and bake for 35 minutes. Remove the foil and continue baking for another 20 to 25 minutes, until the onions are tender and the lamb is cooked through. Ground lamb should reach an internal temperature of 160°F for food safety.
- Finish and Serve: Drizzle with balsamic glaze and sprinkle with chives and parsley. Top each lamb roll with a small dollop of Boursin and scatter pomegranate arils over the top.balsamic glaze, fresh chives, fresh parsley, pomegranate arils, Boursin cheese
Kitchen Cam
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
