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Greek Stuffed Onions

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Greek Stuffed Onions (Salantourmasi) are tender onions filled with a savory mixture of ground beef, rice, fresh herbs, and tomatoes, baked in a rich tomato sauce. This comforting Mediterranean dish is perfect for family dinners or special occasions, offering a delightful combination of savory, tangy, and aromatic flavors.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Greek

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)

Instructions

  1. Preheat oven to 425°F (220°C) and prepare a 9×13-inch baking dish (or two 9-inch baking dishes).
  2. Soak the rice: Soak the rice in water, then drain before using.
  3. 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, cutting only through the middle layers. Boil the onions in a large pot of water for 10-15 minutes until layers soften. Set aside to cool.
  4. Prepare the tomato sauce: Blend the tomatoes until smooth. Mix with water, tomato paste, lemon juice, salt, and pepper in a bowl. Set aside.
  5. Cook the filling: Heat olive oil in a skillet. Add the diced onion and garlic and cook for 4-5 minutes until softened. Add ground beef and cook until browned. Stir in grated tomato, tomato paste, soaked rice, lemon juice, parsley, mint, salt, pepper, chicken stock paste, and oregano. Let simmer for 8-10 minutes. Remove from heat.
  6. Stuff the onions: Carefully peel apart the softened onion layers. Stuff each layer with 2 tbsp of the beef and rice mixture, rolling the onion layers to overlap and form a stuffed onion.
  7. Assemble the dish: Spread a thin layer of tomato sauce at the bottom of the baking dish. Arrange stuffed onions in the dish, tightly together. Pour remaining tomato sauce over the stuffed onions. Cover with foil.
  8. Bake: Bake for 30 minutes. After 30 minutes, remove foil, baste the onion tops with sauce, and bake uncovered for 25-30 minutes until onions are very tender and slightly caramelized.
  9. Garnish and serve: Remove from the oven, garnish with fresh parsley, and serve warm.

Notes

  • For a vegetarian version, replace the ground beef with lentils, chickpeas, or mushrooms.
  • Substitute fresh tomatoes or add a splash of red wine for extra depth of flavor in the tomato sauce.
  • Feel free to swap mint and parsley for other Mediterranean herbs like dill, thyme, or oregano.
  • This dish can be made in advance and stored in the fridge or frozen for later.

Nutrition

Find it online: https://cheftinaskitchen.com/greek-stuffed-onions/