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Greek Stuffed Onions Recipe

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4.9 from 86 reviews

Greek Stuffed Onions are a savory and aromatic dish where tender onion layers are filled with a flavorful mixture of ground beef, rice, fresh herbs, and spices. Slowly baked in a rich tomato and garlic sauce, this traditional recipe offers a comforting and hearty meal infused with Mediterranean flavors.

Ingredients

Onions

  • 6 large yellow or sweet onions, peeled
  • Salt, for seasoning water and taste

Filling

  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1/2 cup long-grain rice, rinsed and soaked for 10 minutes
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh mint, chopped
  • 1 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • Black pepper, to taste
  • Salt, to taste

Tomato Sauce

  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare Onions: Peel 6 large onions, slice off the top and root ends, then make an incision down one side. Blanch the onions in boiling salted water for 15-20 minutes until they soften. Immediately cool them in ice water, then gently separate the layers. Finely chop the smaller inner layers to use in the filling and set aside.
  2. Cook Beef Mixture: Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the finely chopped small onion until translucent, about 5-7 minutes. Add 2 minced garlic cloves and cook for 1 minute. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat and remove from heat.
  3. Mix Filling: To the beef in the skillet, add the rinsed and soaked rice, chopped inner onion layers, fresh parsley, fresh mint, ground allspice, ground cinnamon, salt, and black pepper. Mix thoroughly to combine all ingredients evenly.
  4. Stuff Onion Layers: Take each separated onion layer and gently open it. Spoon 1-2 tablespoons of the filling into the center, then fold the sides over to form a compact parcel. Place the stuffed onions seam-side down tightly in a large oven-safe baking dish.
  5. Prepare Sauce: In a bowl, combine crushed tomatoes, 2 tablespoons olive oil, 2 minced garlic cloves, salt, and black pepper. Pour this sauce evenly over and around the stuffed onion parcels in the baking dish.
  6. Bake: Preheat the oven to 375°F (190°C). Cover the baking dish tightly with aluminum foil. Bake for 1 hour 15 minutes to 1 hour 30 minutes. Remove the foil and continue baking for another 20-30 minutes until the tops of the onions are lightly golden and the sauce thickens.
  7. Rest and Serve: Remove the dish from the oven and let it rest for 10-15 minutes. Serve warm, optionally garnished with a drizzle of fresh lemon juice, a dollop of Greek yogurt, or crumbled feta cheese for added flavor.

Notes

  • Long-grain rice should be rinsed and soaked to ensure it cooks properly inside the onions.
  • The slight sweetness of yellow or sweet onions complements the savory filling well.
  • For a vegetarian version, substitute ground beef with cooked lentils or mushrooms.
  • Allow the dish to rest after baking to let the flavors meld and the stuffing set.
  • Serve with a side salad or warm pita bread for a complete Mediterranean meal.

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