Danish Stuffed Onions

Ingredients

In this adaptation of Sogan-dolma to Danish cuisine, we have made a few modifications to suit the Danish palate. Instead of using traditional Turkish spices like cumin and sumac, we have incorporated Danish flavors such as dill and parsley. Additionally, we have adjusted the cooking technique to simmer the stuffed onions in a savory broth, which is a common practice in Danish cuisine. We alse have the original recipe for Sogan-dolma, so you can check it out.

• 6 large onions 6 large onions
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 200g (7 oz) cooked rice 200g (7 oz) cooked rice
• 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 500ml (2 cups) beef or vegetable broth 500ml (2 cups) beef or vegetable broth

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Peel the onions and cut off the tops. Carefully remove the inner layers of the onions, leaving a hollow shell.
3. 3.
   In a mixing bowl, combine the ground pork, cooked rice, dill, parsley, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Stuff each onion with the pork and rice mixture, packing it tightly.
5. 5.
   Place the stuffed onions in a baking dish and pour the broth over them.
6. 6.
   Cover the baking dish with aluminum foil and bake for 45 minutes.
7. 7.
   Remove the foil and continue baking for an additional 15 minutes, or until the onions are tender and the filling is cooked through.
8. 8.
   Serve the Danish Stuffed Onions hot, spooning some of the flavorful broth over each onion.

Treat your ingredients with care...

• Onions — To make it easier to remove the inner layers of the onions, you can blanch them in boiling water for a few minutes before peeling. This will soften the layers and make them more pliable for stuffing.

Tips & Tricks

• If you prefer a leaner option, you can use ground turkey or chicken instead of ground pork.
• For added flavor, you can sprinkle grated cheese on top of the stuffed onions before baking.
• Serve the Danish Stuffed Onions with a dollop of sour cream or yogurt for a creamy touch.

Serving advice

Serve the Danish Stuffed Onions as a main course accompanied by a fresh green salad and crusty bread. The flavorful broth can be spooned over the onions for added moisture and taste.

Presentation advice

Arrange the Danish Stuffed Onions on a platter, garnishing with a sprinkle of fresh dill or parsley. The golden-brown onions nestled in the savory broth will make for an appetizing presentation.