Roasted onion with beef

There's something about the way an onion transforms in the oven that still surprises me. Years ago, a friend brought stuffed onions to a potluck, and I remember thinking they looked too delicate, too fussy for my weeknight kitchen. But then I tasted one—the sweetness of the caramelized layers, the savory beef nestled inside—and suddenly I understood why she'd spent the effort. Now I make them whenever I want to feel like I've done something special without actually fussing.

I made these for my in-laws one autumn evening, and my mother-in-law kept asking what the smell was—just onions and beef, nothing exotic, but somehow it filled the whole house with this warm, homey comfort. That's when I realized this dish has a quiet confidence to it; it doesn't try to be complicated, but it lands like something you've been craving without knowing it.

Ingredients

• 4 large yellow onions: Pick ones that feel firm and about the same size so they cook evenly; they'll soften beautifully and become almost creamy inside.
• 2 tablespoons olive oil: This is your base for building flavor in the pan before everything goes into the oven.
• 400 g ground beef: Use a blend with a little fat in it—it keeps the filling tender and flavorful, not dry.
• 1 small carrot and 1 celery stalk, finely diced: These add sweetness and depth; don't skip them just because they're small.
• 2 cloves garlic, minced: The garlic mellows as it cooks, becoming sweet rather than sharp.
• 1 tablespoon tomato paste: This adds umami and slight acidity that ties everything together.
• 1 teaspoon each dried thyme and oregano: These herbs are the backbone; they remind you this is familiar comfort food.
• 1 teaspoon smoked paprika: A small touch that adds warmth and a hint of smokiness without overwhelming anything.
• ½ teaspoon black pepper and 1 teaspoon salt: Season as you go; taste the beef mixture before stuffing to make sure it's right.
• 60 ml beef broth: This keeps things moist during roasting and adds a subtle richness.
• 2 tablespoons Parmesan and 1 tablespoon fresh parsley: These are the final touches that make everything look intentional and taste finished.

Instructions

Set your oven and prep the onions:

Heat your oven to 200°C (400°F). Peel your onions and slice a thin layer off the bottom so each one sits flat and stable in the baking dish; this small step changes everything about how evenly they cook.

Hollow out the centers:

Using a spoon or melon baller, carefully scoop out the insides, leaving a shell about 1 cm thick. Chop up the removed onion flesh finely—you'll use this for the filling, so nothing goes to waste.

Build the flavor base:

Heat olive oil in a skillet over medium heat, then add the chopped onion, carrot, celery, and garlic. Let them soften for 4 to 5 minutes, until the kitchen starts to smell like home cooking.

Brown the beef:

Add your ground beef and cook it until it loses its pink color, about 5 to 6 minutes, breaking it into small pieces as it browns. If there's excess fat pooling, drain some of it off.

Season and finish the filling:

Stir in the tomato paste, thyme, oregano, smoked paprika, salt, and pepper. Let everything cook together for 2 minutes so the spices wake up and meld into the meat.

Stuff the onions:

Divide the beef mixture among the hollowed onions, pressing it down gently so it stays in place. Arrange them in a baking dish in a single layer.

Add moisture and start roasting:

Pour beef broth around the onions (not over them), then cover the dish loosely with foil. Roast for 35 minutes, during which time the onions will start to turn golden and tender.

Finish with color and flavor:

Remove the foil, sprinkle Parmesan on top if using, and roast uncovered for another 15 to 20 minutes until the tops are golden brown and the onions feel tender when you pierce them with a fork.

Rest and garnish:

Let the onions sit for 5 minutes out of the oven—this helps them set. Finish with fresh parsley and serve while everything is still warm.

Save

There was one evening when my daughter asked if she could help, and we sat at the kitchen counter together, carefully hollowing onions like we were doing something ancient and important. She was maybe seven, and the simple repetition of the task kept her completely content. That's when I understood this dish isn't just dinner—it's the kind of thing that gives you those small, perfect moments in the kitchen.

Why These Flavors Work Together

The sweetness of the roasted onion acts as a natural sweetness that balances the savory, herb-seasoned beef. The tomato paste and smoked paprika add depth without ever making things taste complicated or heavy. It's a dish where every element knows its job: the vegetables build flavor, the beef provides substance, and the onion shell becomes almost a vessel that softens and sweetens as everything roasts together.

Variations to Keep It Interesting

I've made these with ground lamb on nights when I wanted something a bit earthier, and it completely transforms the dish in the best way. Sometimes I stir cooked rice or quinoa into the beef mixture to make it heartier, which also stretches the filling further if you're feeding a crowd. You could even add a small spoonful of sour cream to the beef mixture before stuffing if you want a creamy, richer filling.

What to Serve Alongside

These onions are substantial on their own, but they shine next to something simple that lets them be the star. Creamy mashed potatoes soak up the juices beautifully, or a crisp green salad with a sharp vinaigrette cuts through the richness in a way that feels balanced and complete.

• Mashed potatoes are the comfort food pairing that makes everything feel like home.
• A fresh green salad with lemon vinaigrette keeps the meal from feeling too heavy.
• Crusty bread is perfect for soaking up any pan juices that escape during roasting.

Save

This is the kind of dinner that reminds you why cooking for people matters. There's something about serving a whole roasted onion filled with savory beef that makes everyone feel cared for, even if it only took you an hour to prepare.

Recipe FAQ

→ How do I prepare the onions for stuffing?

Peel and trim the tops, then slice a thin layer off the bottom to help them stand upright. Carefully hollow out the centers, leaving a 1 cm thick shell.

→ Can I substitute ground beef with other meats?

Yes, ground lamb or turkey work well and provide a different flavor profile while maintaining the dish's texture.

→ What spices enhance the beef filling?

Thyme, oregano, smoked paprika, salt, and black pepper create a savory and aromatic blend that complements the meat and vegetables.

→ Is there an option to make the filling heartier?

You can mix cooked rice or quinoa into the beef filling for added texture and substance.

→ How do I ensure the onions are tender after roasting?

Roast them covered with foil initially to trap moisture, then uncover towards the end to brown the tops and finish cooking.