Momma attempted to make the Viral Stuffed Onions (Where did the flavor go?)
Momma attempted to make the VIRAL Stuffed Onions 😳 (Where did the flavor go?) is a medium Middle Eastern recipe that serves 6. 350 calories per serving. Recipe by Josh & Momma on YouTube.
Prep: 40 min | Cook: 1 hr 5 min | Total: 2 hrs
Cost: $14.35 total, $2.39 per serving
Ingredients
- 1 pound Italian Sweet Sausage (removed from casing, crumbled)
- 0.5 pound Ground Beef (80/20 lean, crumbled)
- 3 medium Yellow Onion (outer skin removed, ends trimmed)
- 2 medium Vidalia Onion (sweet variety, outer skin removed)
- 1 medium White Onion (outer skin removed)
- 1 large Shallot (minced)
- 1 cup Jasmine Rice (uncooked, rinsed)
- 1 28 oz can Crushed Tomatoes (no added salt)
- 2 cups Chicken Broth (low‑sodium)
- 1 tsp Salt (to taste)
- 0.5 tsp Black Pepper (freshly ground)
- 1 tsp Dried Oregano (optional, for extra flavor)
Instructions
Trim and Peel Onions
Cut off the root and stem ends of each onion, peel away the outer skin, and slice a shallow vertical slit down to the middle (do not cut all the way through).
Time: PT15M
Boil Onions Until Tender
Place the prepared onions in a large pot of salted water, bring to a boil, then simmer until the onions are just tender when pierced with a fork.
Time: PT20M
Cook the Meat
In a saucepan over medium heat, crumble the Italian sausage and ground beef together, stirring until fully browned and no pink remains. Drain excess fat.
Time: PT10M
Prepare the Filling
In a mixing bowl combine the cooked meat, uncooked jasmine rice, crushed tomatoes, minced shallot, salt, pepper, and optional oregano. Mix until evenly distributed.
Time: PT5M
Stuff the Onions
Spoon the filling into each onion cavity, packing gently but not over‑filling. Close the slit as best as possible.
Time: PT10M
Arrange in Baking Dish and Add Broth
Place the stuffed onions upright in a baking dish. Pour chicken broth around them until it reaches about halfway up the onions. Cover the dish tightly with foil.
Time: PT5M
Bake
Bake in a pre‑heated oven at 350°F for 45 minutes. Remove foil for the last 10 minutes to allow the tops to brown slightly.
Time: PT45M
Temperature: 350°F
Rest and Serve
Allow the stuffed onions to rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 18 g
- Carbohydrates
- 30 g
- Fat
- 18 g
- Fiber
- 3 g
Dietary info: non‑vegetarian, gluten‑free, dairy‑free
Allergens: pork, beef
Ingredient Substitutions
- Instead of Italian Sweet Sausage: Turkey sausage, Chicken sausage
- Instead of Ground Beef: Ground turkey, Plant‑based mince
- Instead of Yellow Onion: White onion
- Instead of Vidalia Onion: Sweet yellow onion
- Instead of White Onion: Yellow onion
- Instead of Shallot: Green onion
- Instead of Jasmine Rice: Basmati rice
- Instead of Crushed Tomatoes: Diced tomatoes blended
- Instead of Chicken Broth: Vegetable broth, Water + bouillon
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Dried Oregano: Italian seasoning
Equipment Needed
- Large Pot
- Saucepan
- Baking Dish
- Mixing Bowl
- Knife
- Cutting Board
- Wooden Spoon
- Measuring Cups
- Oven
- Aluminum Foil
Critical Steps — Do Not Skip
- Boil onions until just tender
- Cook sausage and ground beef thoroughly
- Stuff onions tightly without over‑filling
- Bake covered with broth until rice is fully cooked
Chef Tips from the Video
- Use sweet Italian sausage for a subtle flavor; hot or spicy sausage can be used for a kick.
- Rinse jasmine rice briefly to keep the grains separate after cooking.
- A pinch of smoked paprika in the filling adds depth without overwhelming the dish.
Troubleshooting
Rice is still hard after baking.
Add an additional ½ cup of chicken broth, cover tightly, and bake for another 10‑15 minutes.
Onions are falling apart.
Make sure the onions are only boiled until just tender, not mushy, and handle them gently when stuffing.
Dish is too watery.
Remove the foil for the last 10 minutes to allow excess liquid to evaporate, or add a splash of tomato sauce to thicken.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze individual onions wrapped in foil and placed in a freezer bag for up to 2 months.
Room temperature: Do not store at room temperature; perishable ingredients require refrigeration.
Make-Ahead Tips
- Prepare the meat filling up to step 4 and refrigerate for up to 24 hours.
- Boil the onions ahead of time, drain, and store in water to keep them from drying out.
- Assemble the stuffed onions, cover with foil, and freeze before baking; bake from frozen adding 10‑15 extra minutes.
Frequently Asked Questions
What is the cultural significance and history of stuffed onions (dolma onions) in Middle Eastern cuisine?
Stuffed onions, known as "dolma" in many Middle Eastern cultures, have been a traditional way to use abundant garden onions. They are often served at family gatherings and holidays, symbolizing hospitality and resourcefulness.
What are the traditional regional variations of dolma onions in Middle Eastern cuisine?
In Turkey, onions are often stuffed with rice, pine nuts, and herbs; in Lebanon, they may include minced lamb and allspice; in Greece, a tomato‑based sauce is common. The Josh & Momma version uses Italian sausage and beef for an American twist.
How is stuffed onions traditionally served in Middle Eastern households?
They are usually served hot, drizzled with the cooking broth, and accompanied by a side of yogurt or a fresh salad. The broth is often sipped as a comforting soup after the onions are eaten.
What occasions or celebrations are stuffed onions (dolma onions) associated with in Middle Eastern culture?
Dolma onions appear at Ramadan iftars, Easter feasts, and wedding celebrations, where they represent abundance and the sharing of food among guests.
What authentic ingredients are used in traditional dolma onions versus the substitutes used in this Josh & Momma recipe?
Traditional recipes use lamb or beef, rice, pine nuts, raisins, and spices like cinnamon and allspice. Josh & Momma substitute sweet Italian sausage, ground beef, and simple oregano, making the dish more accessible to American pantries.
What are the most common mistakes to avoid when making stuffed onions (dolma onions) at home?
Over‑boiling the onions makes them fall apart, under‑cooking the rice leaves a gritty texture, and using too much broth results in a soupy dish. Follow the timing guidelines and keep the broth level to halfway for best results.
Why does this stuffed onions recipe use chicken broth instead of beef broth?
Chicken broth provides a lighter, clearer liquid that lets the flavors of the sausage and tomatoes shine without overpowering them. Beef broth would add a heavier, richer taste that can mask the subtle onion sweetness.
Can I make stuffed onions ahead of time and how should I store them?
Yes. Assemble the stuffed onions, cover tightly with foil, and refrigerate for up to 24 hours. For longer storage, freeze them before baking; bake from frozen, adding 10‑15 minutes to the cooking time.
What texture and appearance should I look for when the stuffed onions are done?
The onions should be soft but still hold their shape, and the rice inside should be fully expanded and tender. The tops may be lightly browned, and the broth should have been mostly absorbed.
What does the YouTube channel Josh & Momma specialize in?
The YouTube channel Josh & Momma specializes in family‑friendly, home‑cooked meals that blend comfort food with cultural twists, often featuring step‑by‑step tutorials and candid kitchen banter.
How does the YouTube channel Josh & Momma's approach to Middle Eastern cooking differ from other cooking channels?
Josh & Momma combine authentic Middle Eastern concepts like dolma with readily available American ingredients, focusing on improvisation, humor, and real‑life kitchen challenges rather than strict traditional techniques.
Last updated: September 3, 2026
