I’m sharing a rich, comforting vegetarian stuffed onions recipe from the chefs at New York Shuk, inspired by the bold flavors of Middle Eastern Dishes, that turns humble onions into a standout lunch.

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I learned this one from the chefs of New York Shuk and then kind of made it my own. Whole sweet onions are hollowed and stuffed with a savory filling, brightened with sumac, and they look like you spent hours cooking when you really didnt.

I like how each bite flips between tender onion and a punchy tang so you keep going back for more. I swear you wont believe how simple it is to pull off.

Its the kind of lunch that starts a conversation, makes people ask questions and sometimes argue over the last piece. This belongs to Middle Eastern Dishes.

Ingredients

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Sweet onions give bulk, fiber and natural sweetness, mellow and savory taste.
Short grain rice adds comforting carbs, chewy texture and helps fill you up.
Sumac brings tangy, lemony brightness and a bit of sour, very fragrant.
Cinnamon lends warm sweet spice, pairs well with savory and dried fruit.
Currants add little bursts of sweet acidity, they contrast the savory filling.
Toasted pine nuts give buttery crunch and healthy fats, it’s a rich mouthfeel.
Feta adds tangy, salty creaminess, a protein boost and savory punch.
Lemon brightens with acid, cuts richness and lift all the flavors.
Olive oil and butter add richness, mouthcoating fats and golden flavor.

Ingredient Quantities

6 large sweet onions (about 2 1/2 lb / 1.1 kg)

2 tbsp olive oil

2 tbsp unsalted butter

3 garlic cloves, minced

1 cup short grain rice

1 1/2 cups vegetable stock

1 tbsp tomato paste

1 tsp ground cumin

1/2 tsp ground cinnamon

1 tsp sumac, plus extra for sprinkling

1/2 tsp smoked paprika

1 tsp kosher salt

1/2 tsp black pepper

1/3 cup currants or raisins

1/2 cup pine nuts, toasted

1/2 cup crumbled feta

1/3 cup parsley, chopped

2 tbsp mint, chopped

1 lemon, zested and juiced

1/4 cup panko breadcrumbs

How to Make this

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1. Preheat oven to 375°F (190°C). Toast 1/2 cup pine nuts in a dry skillet over medium heat until golden, shake the pan so they dont burn, then set aside.

2. Peel 6 large sweet onions, trim tops leaving about 1/2 inch, and shave a thin slice off the bottom so they sit flat. Cut a cone out of each onion core to make a hollow shell, reserving the removed inner pieces and any thin outer layers.

3. Bring a pot of salted water to a simmer and add the whole hollowed onions and the reserved chopped inner pieces. Simmer 10 to 12 minutes until the onions are pliable but not falling apart. Drain and set shells and soft pieces aside.

4. In a large skillet heat 2 tbsp olive oil and 2 tbsp unsalted butter over medium heat. Add the reserved chopped onion pieces and 3 minced garlic cloves, cook until soft and fragrant about 4 to 5 minutes.

5. Stir in 1 cup short grain rice, 1 tbsp tomato paste, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1 tsp sumac, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Toast the rice and spices together for 1 to 2 minutes, then pour in 1 1/2 cups vegetable stock. Bring to a simmer, cover and cook about 12 to 15 minutes until the rice is almost cooked and there’s still a little moisture.

6. Remove from heat and fold in 1/3 cup currants or raisins, the toasted pine nuts, 1/2 cup crumbled feta, 1/3 cup chopped parsley, 2 tbsp chopped mint, the zest and juice of 1 lemon, and 1/4 cup panko breadcrumbs. Taste and adjust salt or lemon if needed.

7. Pack the rice mixture into the onion shells, mound it slightly. Place the stuffed onions upright in a baking dish, sprinkle a little extra panko on top of each and drizzle with a touch more olive oil or dot with a bit of butter so the tops brown.

8. Cover the dish with foil and bake 25 to 30 minutes until the onions are tender and filling heated through. Remove foil and bake another 8 to 10 minutes to crisp and brown the panko on top.

9. Let the onions rest 5 minutes, then sprinkle extra sumac, a little more crumbled feta, and chopped parsley or mint before serving. Serve warm with any pan juices spooned over.

Equipment Needed

1. Oven (preheat to 375°F)
2. Large dry skillet for toasting pine nuts and then sautéeing the onion bits
3. Large pot to simmer the whole onions
4. Colander to drain the onions after simmering
5. Chef’s knife and cutting board for peeling, trimming and coring
6. Measuring cups and spoons for rice, stock and spices
7. Wooden spoon or silicone spatula to stir the rice filling
8. Baking dish plus aluminum foil to cover while baking
9. Microplane or zester for lemon zest and a small mixing bowl to combine herbs and feta

FAQ

How should I prep the onions so they hold up while baking? Trim the top and slice a thin layer off the root so they sit flat, peel, then simmer whole in salted water for about 10 minutes until just tender but not falling apart. Let cool, cut out the center layers to make a cavity and reserve the inner bits for the filling. You can also microwave them 4 to 6 minutes if you’re short on time.

Can I use a different rice than short grain? Yes, but adjust. Long grain rice like basmati cooks drier and faster so lower the liquid a bit or par-cook it for 6 to 8 minutes before stuffing. If you’re using pre-cooked rice, cut the stock by half and fold it in at the end so the filling isn’t mushy.

How do I make this vegan or dairy free? Swap the butter for extra olive oil and omit the feta or use a plant based feta or firm tofu crumbles. Everything else stays the same, tasty and still full of flavor.

Can I make these ahead or freeze them? Yes. You can assemble and refrigerate them, covered, up to 24 hours before baking. Cooked leftovers keep 3 to 4 days in the fridge. For freezing, wrap the assembled dish tightly and freeze up to one month, thaw overnight and then bake; or freeze baked onions up to two months and reheat covered at 350 F until warmed through.

What are good substitutions for currants, pine nuts and feta? Currants can be swapped for raisins, chopped dried apricots, or dried cranberries. Pine nuts work well replaced by chopped almonds, walnuts, or pistachios. Feta can be swapped with goat cheese, ricotta salata, or a vegan cheese alternative if needed.

Why is there sumac in the recipe and can I skip it? Sumac gives a bright, lemony tang that lifts the whole dish, especially with the sweet onions and currants. If you don’t have it, add extra lemon zest and a squeeze of lemon juice, but try to get sumac if you can, it really makes the flavors pop.

Savory Vegetarian Stuffed Onions Recipe Substitutions and Variations

6 large sweet onions: use 6 large yellow or white onions, or 8 small sweet shallots if you want smaller cups (they’ll cook a bit faster).
1 cup short grain rice: swap with arborio or medium grain rice for similar creaminess, or use quinoa for a gluten free, quicker-cooking option (cut liquid a little).
1/2 cup pine nuts, toasted: replace with toasted slivered almonds, chopped walnuts, or pistachios for the same crunch and richness.
1/2 cup crumbled feta: try goat cheese, ricotta salata, or crumbled halloumi for a salty tang, or omit and add extra toasted nuts for dairy free.

Pro Tips

1. Save the water you poach the onions in and use some of it for the rice stock. It’s loaded with sweet onion flavor and keeps the filling from tasting flat.

2. Brown the tomato paste and spices a little longer in the pan so they lose that raw, tinny taste, but watch them so they dont burn. Toasting releases way more flavor than just stirring them in.

3. Fold the feta, herbs and dried fruit in off the heat so the cheese stays a bit chunky and the currants dont turn mushy. Pack the filling snugly but not rock solid; you want some room for the rice to finish steaming.

4. For a crunchier top, toast the panko in a little butter or olive oil first or blast the tops under the broiler for a minute at the end. Dont walk away, it goes from golden to burnt real fast.