Name: Stuffed Onions recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Greek
Ingredients: 6 medium yellow onions; 1 cup short grain or arborio rice, soaked; 3 tbsp olive oil; 3 garlic cloves, minced; 1 yellow onion, diced; 1 lb lean ground beef; 1 tomato, grated; 2 tbsp tomato paste; 2 tbsp lemon juice; 1/4 cup fresh parsley, chopped; 2 tbsp fresh mint, chopped; 1 tsp salt; 1/2 tsp black pepper; 1 tsp chicken stock paste; 1 tsp dried oregano; 1 can (14 oz) roma or whole tomatoes, blended; 1/2 cup water; 2 tbsp tomato paste (for sauce); 1 tbsp lemon juice (for sauce); 1/2 tsp salt (for sauce); 1/2 tsp ground black pepper (for sauce); Fresh parsley, for garnish

Why You’ll Love This Recipe

This recipe is full of warmth and flavor, combining the sweetness of onions with a savory rice-and-meat filling that’s aromatic with parsley, mint, and oregano. The slow baking in tomato sauce ensures the onions become soft and slightly caramelized, while the stuffing stays moist and flavorful. It’s a rustic, wholesome dish that’s both satisfying and deeply comforting. Stuffed Onions recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Onions:

medium yellow onions

Stuffing:

short grain or arborio rice, soaked
olive oil
garlic cloves, minced
yellow onion, diced
lean ground beef
tomato, grated
tomato paste
lemon juice
fresh parsley, chopped
fresh mint, chopped
salt
black pepper
chicken stock paste
dried oregano

Tomato Sauce:

canned roma or whole tomatoes, blended
water
tomato paste
lemon juice
salt
ground black pepper

Fresh parsley for garnish

Directions

Preheat oven to 425°F (220°C). Prepare a 9×13-inch baking dish.
Soak rice in water while prepping other ingredients.
Boil onions: Cut tops and bottoms off onions, peel, and make a slit lengthwise through to the center. Boil in water for 10–15 minutes until layers separate easily. Let cool.
Prepare tomato sauce: Blend canned tomatoes and mix with water, tomato paste, lemon juice, salt, and pepper. Set aside.
Cook filling: In a skillet over medium heat, sauté diced onion and garlic in olive oil until softened. Add ground beef and cook until browned. Stir in grated tomato, tomato paste, drained rice, lemon juice, parsley, mint, salt, pepper, chicken stock paste, and oregano. Simmer for 8–10 minutes until rice is partially cooked and liquid absorbed.
Assemble: Pour a thin layer of tomato sauce into the baking dish. Separate onion layers and stuff each with 2 tablespoons of filling. Roll gently and place snugly in the dish.
Cover with remaining tomato sauce and foil. Bake for 30 minutes. Remove foil, baste onions with pan juices, and bake uncovered for another 25–30 minutes until tender and caramelized.
Garnish with fresh parsley before serving.

Servings and timing

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

Variations

Use ground lamb instead of beef for a more traditional Greek flavor.
Add pine nuts or currants to the stuffing for a Middle Eastern twist.
Make a vegetarian version by replacing the meat with mushrooms or lentils.
Add cinnamon or allspice to the filling for extra depth of flavor.
Serve with a dollop of Greek yogurt or tzatziki on the side.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered baking dish and warm in the oven at 350°F (175°C) until heated through, or microwave in short intervals. The flavors deepen even more the next day.

FAQs

What type of onions work best for this recipe?

Medium yellow onions that are oval in shape work best because they peel into layers easily.

Can I make this dish vegetarian?

Yes, you can replace the meat with mushrooms, lentils, or extra rice and herbs.

Why do I need to parboil the onions first?

Boiling softens the onions and makes it easier to peel them into layers for stuffing.

Can I prepare the stuffing ahead of time?

Yes, you can make the filling a day ahead and refrigerate until ready to assemble.

What can I serve with stuffed onions?

They pair wonderfully with Greek pita bread, salad, or roasted vegetables.

How do I prevent the stuffed onions from falling apart?

Roll them gently and pack them tightly in the baking dish so they support each other.

Can I freeze Greek stuffed onions?

Yes, freeze them before baking. Thaw overnight in the refrigerator, then bake as directed.

How do I know when the dish is done?

The onions should be tender, slightly caramelized, and the rice fully cooked.

Can I make this dish spicier?

Yes, add a pinch of chili flakes or cayenne pepper to the stuffing.

Can I substitute the tomato sauce with something else?

You can use a lighter broth-based sauce if you prefer, but tomato sauce gives the traditional flavor.

Conclusion

Greek stuffed onions (Salantourmasi) are a classic comfort dish that brings together sweet, savory, and herbaceous flavors in every bite. With tender onions, a rich rice-and-beef filling, and a tangy tomato sauce, this recipe is hearty, flavorful, and deeply satisfying. Perfect for a family dinner or a special occasion, it’s a traditional dish worth adding to your table.