The Stuffed Onions Everyone’s Talking About

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If you’re an onion lover, keep watching. Stuffed onions are getting a lot of attention recently, AKA Soğan Dolması (Turkish Stuffed Onions), and I want to do my take on it! Let’s see if we can pull this off…

Stuffed Onion (Soğan Dolması) Ingredients:
– 7 medium/large onions
– 300g lean ground beef (2/3 lb)
– 1 cup medium grain rice
– 3 cloves garlic, minced
– 1/2 cup flat-leafed parsley, chopped
– 1/4 cup olive oil
– 1 tsp dried mint
– 1 tsp aleppo pepper
– 1/2 tsp allspice
– 2 tbsp tomato paste
– 1 tbsp Turkish red pepper paste (mild)
– 2 tbsp pomegranate molasses
– 1 tsp salt
– 1/2 tsp Black pepper

Sauce:
– 2 tbsp unsalted butter
– 1 tbsp tomato paste
– 1 tbsp pomegranate molasses
– 1/2 tsp salt
– 500 ml water (2 cups)

Garnish:
– Plain yogurt (10%)
– Aleppo pepper
– Parsley, chopped
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📦 Products Used in Video

– Dried Mint: https://amzn.to/3JqfT2J
– Aleppo Pepper: https://amzn.to/4nHdiiV
– Turkish Red Pepper Paste: https://amzn.to/47HTNk8
– Pomegranate Molasses: https://amzn.to/4ozdL82
– 12-Inch Cast Iron Pan: https://amzn.to/4gSEzvh
– Electric Salt and Pepper Shaker: https://amzn.to/3AjsAaF

*The links listed above may be affiliate links.

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🎥 Chapters

0:00 – What Are We Making?
1:30 – Onion Boil
1:55 – Making the Filling
2:41 – Onion Water
3:02 – Field Trip!
3:59 – Special Ingredients
4:59 – Mixing the Filling
5:29 – Stuffing the Onions
6:39 – Special Broth
7:09 – someone explain pls…
7:45 – Simmering
8:17 – Baking
9:13 – Plating
10:10 – Taste Test
11:57 – Final Verdict
12:34 – Support Me Here 🙂
12:41 – Shout-Out Time!
12:55 – Miku Gets Bok Choy?

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🎵 Music

massobeats – familiar places: https://www.youtube.com/watch?v=M0NqWjmUl4Q&list=RDM0NqWjmUl4Q&start_radio=1
massobeats – downtown: https://www.youtube.com/watch?v=9F8ZtNfFHlU&list=RD9F8ZtNfFHlU&start_radio=1
stream cafe – shopping spree: https://www.youtube.com/watch?v=Vqf8nyYNm68
stream cafe – sunset plaza: https://www.youtube.com/watch?v=y2C_RX4ZMjY&t=20s
stream cafe – sweet cafe: https://www.youtube.com/watch?v=K7nu8X34Hko

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#turkish #stuffedonions #onion

You’ve heard of stuffed peppers, but how about stuffed onions? [Music] Hi guys, look at you here. And oh, I’ve been seeing recently online stuffed onions. Yes, trending on the top tick, but it is not a new dish. All right. This dish dates all the way back to the Ottoman era. Oh, not the bouncy table, but the 1300. What just happened? I almost choked on my spit. The 1300s. Yes, this dish is called son dolma. Oh, I love that. That sounds very powerful, right? Dolma. But dolma just means stuffed in Turkish. So on means, you guessed right, onions. I just got onion juice on me. Now there are many different versions of this stuffed onion across the globe. All right. Worldwide, Mr. Worldwide. What happened to Pitbull? Anyways, but I’ve seen the Turkish one get a lot of attention recently. So, today we’re going to do my take on it. Now, I just cut these peeled onions halfway through the center because we got to boil. Follow me. All right, our water is boiling. We’re going to gently drop our onions on. It’s like bobbing for apples. Have you guys ever bobbed for apples? Who is Bob? We’re gonna let it boil for 10 to 15 minutes. As the onions are boiling, we can start making the stuffing. Oh, yes. We first need 300 g of lean ground beef. One cup of short/medium grain rice. Rinse. [Music] I don’t normally rinse rice, but I’m doing it for you guys. Add the rice to the bowl. Three cloves of garlic, crushed. Half a cup of chopped parsley. 1/4 cup of olive oil. 1 teaspoon of dried mint. 1 teaspoon Aleppo pepper. Half a teaspoon allspice. 2 tbspoons tomato paste. And we’re missing something special. Oh, our onions are done boiling. Let’s attain attain it. Oh, yeah. Nice and murky. Cool it down with some cold water. Now, since daylight savings recently ended, not anymore. Let’s go get some special ingredients from the Mediterranean supermarket. Or is it Middle East? Middle Eastern supermarket. [Music] [Music] Let’s head back to the kitchen. And we are back from the supermarket. Yes. Thank you. Daylight savings ending. Do you guys like when it gets dark at 400 p.m. or when it gets dark at 9:00 p.m.? Me personally, I actually am loving the darkness. I’m not emo. We got red pepper paste. Mild. M. Smells really good. I want to try it. Never tried red pepper paste before. Turkish style. M. Oh. Tastes like roasted red pepper in paste form. Yes. All right. We’re going to do one tablespoon. Along with that, we got pomegranate molasses. Yes. All right. Looks like oyster sauce. Oh, I did not expect that. We’re going to do two tablespoons, a teaspoon of salt, and some [Music] Freshly cracked black pepper. Nurse, look at you in the building. I repeat, nurse, look at you. To the ICU department. All right, let’s massage it up. Oo. Oh, that smells so good. Smells like a You don’t want to know in a good way. Let’s bring back our onions. But bam. Ow. Nice and softened. Ooh, look how soft this just peels right off. All right, so we got our onion peel in one hand, and we’re going to take a a nice heaping tablespoon into the crevice of the onion. Oh, like so. Right. Oh, it looks so good. All right. And then we just wrap it. Wow. Fascinating. That was That was actually very easy. Place the seam side down into the cast iron pan. And we’re just going to do this again. This sort of reminds me of a what’s that called? A potato bug. A potato bug shell. Do you guys call it potato bugs where you are? Cuz us Canadians, we call those little roly pololy bugs potato bugs. Anyways, roll the time lapse. All right, I managed to fit 28 solas. Let’s head to the stove. We got to whip a little broth up. We’re going to melt 2 tablebspoon of unsalted butter, 1 tbsp tomato paste, a tablespoon of pomegranate molasses, half a teaspoon salt, and our water. 500 ml. And we’re just going to pour this hot broth over the tomatoes, I mean the onions. We just want it halfway to 3/4 of the way up. And I saw something an interesting method to cooking this. We need parchment paper. We got to cut a circle. We’re going to fold it into a little triangle. Cut the tip off. And we got a circle. Oh, look at that. All right. The parchment paper apparently helps trap the steam and makes the onions cook more evenly. But we’re going to put a lid on it which traps the steam. So, I don’t know really why we’re using double whammy steam trapper, but head back to the stove. We’re going to turn to medium heat. Now that it’s boiling, we’re going to lower the heat to medium low and we’re going to let it simmer for 40 to 45 minutes. Oh, all right. 45 minutes up. Ooh, nice and steamy. Oo, look at that grand reveal. Looking like a pot of gold. All right. All we got to do now is place this into the oven preheated at 400F, 200C, and let it bake until the top is golden and caramelized. All right, it’s been 20 minutes. Let’s check on our stuffed onion. Oh yeah, look at that. I sort of wish the top was a little more golden brown. So, let’s broil it. Dumpling Miku, last week I called you Dumpling. People said you’re cute as a dumpling, so it makes sense. All right, you’re go back to your shift. All right, it’s been a few minutes. Let’s take it out of the broiler. Oh yeah, look at that. Gorgeous. Just like you. And let’s dig in. Wow. All right. So, this is the finished product and I’m super excited. Oh, look at that. Pick one. Which one? Oh, this one. All right, let’s go for it. We got to plate it up. Okay. Oh, got to be careful cuz the Ooh, the onion’s so soft. Look at that. Let’s do a little plating action, shall we? Now, someone do. It’s typically served with some additions, including plain yogurt. Serve that in the middle. Sprinkle a little Aleppo powder and some freshly chopped parsley. Bam. Bam. Oh yeah. Look at that. Plating 101 with Look at You. Let’s try without the yogurt first. All right. Cheers. First bite’s for you. Nom nom nom. All right. Let’s go for it. We’re just going to do it one bite. Oh, okay. I’ll cut it into it so you can see the cross-section, but my intrusive thoughts are telling me to eat in one bite. [Music] This is This is beautiful. Oh my goodness. Wo. I’ve never had that taste in my mouth before. This is like a This is a new flavor. Wo. Let’s cut into the big boy. Ooh, look how soft it just glides through like butter. Oo, look at that. Okay, let’s try it with the yogurt. Ooh. Oh, the yogurt takes it to a next level. M. Adds a lovely refreshing coolness. It cools this dish right down. All right. It’s super rich and fragrant. The pomegranate molasses adds a lovely tanginess, sweetness. M. The onions are super tender, soft, melts in your mouth. Literally. You know what it sort of tastes like? It tastes like you mixed rice with a bolognet sauce cuz the the tomato paste sort of gives a little bolognese flare to it. And then you put a little lemon and then you wrapped it in caramelized onions or you put some on top. I already ate half this tray. Okay, this son toosa is a flavor punch in the mouth. It bursts in your mouth like a Pokemon Pokeball. If you’re wondering what Meiku and I have been up to lately, I posted some photos on Patreon, links in the description. A big thank you to My Green Tea, Twice, Seore Plant, and JJ Quest, for your super thanks donations. And to my Patreon members, Master Chef Kitchen, Insect Chef, Seore Plant, Tom Flex, JJ Quest, My Green Tea, and everyone shown on the screen. You helped us purchase the ingredients for this video. So, thank you. Last week’s video got 250 likes, so Miku gets juicy bok choy. Eat. Yummy, right? And if you’re still here, comment, “I’m one stuffed onion to confuse everyone.