Name: Greek Stuffed Onions
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Greek
Ingredients: ¾ cup short-grain or Arborio rice, soaked; 4 tbsp olive oil; 1 medium yellow onion, diced small; 4 cloves garlic, minced; 1 lb lean ground beef; 1 tomato, grated; 3 tbsp tomato paste; 2 tbsp lemon juice; ⅓ cup fresh chopped parsley; ⅓ cup fresh chopped mint; 2 tsp salt; 1 tsp pepper; 1 tbsp chicken stock paste; ½ tbsp dried oregano; 398 ml can roma or whole tomatoes, blended; 1 cup water; ¼ cup tomato paste; ¼ cup lemon juice; 1½ tsp salt; ½ tsp ground pepper; 8 medium yellow onions (oval-shaped preferred); Fresh parsley for garnish (optional)

Why You’ll Love This Recipe

This dish is full of Mediterranean flavors and is a unique way to enjoy onions. The stuffing combines ground beef with rice, fresh herbs, and lemon juice, creating a balance of savory, fresh, and slightly tangy flavors. The tender onion layers and rich tomato sauce make it a warming, satisfying meal. Whether you’re serving it for a family dinner or a special gathering, Greek Stuffed Onions will impress everyone at the table.

Ingredients

For the Stuffing:

¾ cup short-grain or Arborio rice, soaked
4 tbsp olive oil
1 medium yellow onion, diced small
4 cloves garlic, minced
1 lb lean ground beef
1 tomato, grated
3 tbsp tomato paste
2 tbsp lemon juice
⅓ cup fresh chopped parsley
⅓ cup fresh chopped mint
2 tsp salt
1 tsp pepper
1 tbsp chicken stock paste
½ tbsp dried oregano

For the Tomato Sauce:

398 ml can roma or whole tomatoes, blended
1 cup water
¼ cup tomato paste
¼ cup lemon juice
1½ tsp salt
½ tsp ground pepper

For the Onions:

8 medium yellow onions (oval-shaped preferred)
Fresh parsley for garnish (optional)

Directions

Preheat oven: Set your oven to 425°F (220°C) and prepare a 9×13-inch baking dish (or two 9-inch baking dishes).
Soak the rice: While you prepare the other ingredients, soak the rice in water. Drain the rice before using it.
Prep and boil the onions:
- Cut off both the top and bottom of each onion and remove the outer skin.
- Make a slit down the center of the onion, cutting only through the middle layers.
- Bring a large pot of water to a boil over medium-high heat. Add the onions and boil for 10–15 minutes until the layers soften and can be easily removed. Set the onions aside to cool.
Prepare the tomato sauce:
- Blend the can of tomatoes in a blender until smooth.
- In a bowl, mix the blended tomatoes with the water, tomato paste, lemon juice, salt, and pepper. Set aside.
Cook the filling:
- Heat 4 tbsp olive oil in a large skillet over medium heat. Add the diced onion and garlic and cook for 4-5 minutes until softened.
- Add the ground beef and cook until browned. Stir in the grated tomato, tomato paste, soaked rice, lemon juice, parsley, mint, salt, pepper, chicken stock paste, and oregano. Let the mixture simmer for 8-10 minutes, allowing the rice to parboil and the liquid to absorb. Remove from heat.
Stuff the onions:
- Carefully peel apart each softened onion layer, creating individual layers.
- Stuff each onion layer with about 2 tbsp of the beef and rice filling, gently rolling the onion layers to overlap at the edges, forming a stuffed onion.
Assemble the dish:
- Spread a thin layer of tomato sauce at the bottom of the baking dish.
- Arrange the stuffed onions in the dish, fitting them tightly together.
- Pour the remaining tomato sauce over the stuffed onions. Cover the dish with foil.
Bake:
- Bake for 30 minutes. After 30 minutes, remove the foil, baste the onion tops with the sauce, and bake uncovered for another 25-30 minutes until the onions are very tender and slightly caramelized.
Garnish and serve:
- Remove from the oven and garnish with fresh parsley. Serve warm.

Servings and Timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

Variations

Vegetarian: Replace the ground beef with lentils, chickpeas, or a mixture of mushrooms and rice for a vegetarian version.
Herbs: Feel free to swap the mint and parsley for other Mediterranean herbs like dill, thyme, or oregano.
Tomato Sauce Alternative: Use fresh tomatoes instead of canned, or add a splash of red wine to the sauce for extra depth of flavor.

Storage and Reheating

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: These stuffed onions freeze well. Place them in an airtight container or freezer bag, and store for up to 3 months. To reheat, thaw in the fridge overnight and bake at 350°F until hot, about 20–30 minutes.

FAQs

Can I use other types of rice?

Yes, you can use any short-grain rice, like sushi rice or jasmine rice, but Arborio rice gives it a nice creamy texture.

How do I prevent the onions from falling apart?

Make sure to boil the onions just long enough for the layers to soften, but not so long that they become mushy. Also, be gentle when rolling them to prevent breaking.

Can I make this dish in advance?

Yes, you can assemble the stuffed onions the day before and refrigerate them until you’re ready to bake.

Can I add more vegetables to the stuffing?

Yes, you can add vegetables like grated carrots, spinach, or mushrooms to the stuffing mixture for added nutrition and flavor.

Conclusion

Greek Stuffed Onions (Salantourmasi) are a comforting and hearty dish that brings together the sweetness of onions, the savory richness of ground beef, and the aromatic flavors of herbs and tomatoes. This traditional recipe is a must-try for anyone looking to explore Mediterranean cuisine. Whether you serve them for a family dinner or a special occasion, these stuffed onions will surely impress and satisfy!