There’s something magical about a dish that takes simple, wholesome ingredients and transforms them into a show-stopping centerpiece. This recipe for stuffed onions is the perfect example—a rustic yet refined dish that highlights the importance of using quality ingredients to create something truly unforgettable.

One of the stars of this dish is Castor River Farms White Rice, a premium ingredient that elevates the entire recipe. When it comes to rice, quality is everything. Castor River Farms grows their rice with care, ensuring each grain delivers exceptional flavor and texture. This dish showcases how this farm’s dedication to their craft can make a world of difference, turning a humble stuffed onion into a feast fit for a celebration.

By combining caramelized onions, perfectly cooked venison, and a rich medley of spices, this recipe captures the essence of hearty comfort food while letting the natural flavors of the ingredients shine. Whether you’re serving this to family or impressing dinner guests, it’s a testament to the importance of starting with the best ingredients—and taking a little extra time to let them shine.

Stuffed Onions with Castor River Farms White Rice

Ingredients

6 large yellow onions

2 cups beef broth

1/4 cup ghee

2 cloves garlic, minced

1 teaspoon fresh thyme

1 pound ground venison or beef

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon black pepper, ground

1 cup Castor River Farms White Rice

2 cups beef broth

2 tablespoons butter

1 cup grated gruyere cheese

Directions

1. Preheat an over to 420 F.
2. Cut the root of root of the onions, then cut a 1/4 of the tops off, then peel the onion skins off. Use a spoon or a melon baller to remove the middle of the onions to create an onion bowl. Save at least 2-3 layers around the onion. Save the middle of the onion that you scooped out and add all the scooped out onions to a skillet.
3. Add the whole onions standing up to a dutch oven, pour in the 2 cups of beef broth, cover with a lid, then place in the oven to cook for 40 minutes or until the onions are tender and cooked through.
4. While the whole onions are cooking, heat the scooped onions in the skillet over high heat and add the ghee to the pan. Season with salt, and let the onions cook until golden brown and caramelized. You will need to stir often. Right before the onions are golden add the garlic and thyme to the onions. 
5. After the onions are caramelized remove them from the skillet and set aside. Then add the ground venison, garlic powder, onion powder, salt, and pepper to the skillet. Add 2 tablespoons of ghee or oil if needed. Cook until the meat is fully cooked then set aside.
6. Add the rice, beef broth, and butter to a pot set over medium- high heat. Once the broth and rice comes to a boil, reduce the heat to a low simmer and cover with a lid. Cook until all the broth is fully absorbed or till cooked through.
7. Once the rice has cooked add the rice, and the caramelized onions to the skillet with the ground venison. Mix well to combine, you will use this to stuff the cooked onions.
8. Once the whole onions have cooked remove them for the Dutch oven. Take the left over broth and add it to the meat rice mixture, mix well to combine.
9. Take a large spoon and fill the whole onions with the meat/rice mixture. Place the filled onions on a sheet tray, then generously sprinkle the gruyere cheese on top of all the filled onions.
10. Switch your oven to the broil setting, then place the onions in the oven to broil and melt the cheese. Once the cheese has melted serve the whole onions and enjoy!