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Greek Stuffed Onions Recipe

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4.7 from 150 reviews

Greek Stuffed Onions are a flavorful and comforting traditional dish where tender onion layers are filled with a savory mixture of ground beef, rice, fresh herbs, and warm spices. Baked in a rich tomato and garlic sauce until golden and bubbling, this recipe makes a hearty, aromatic meal perfect for family dinners or special occasions.

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, slicing off the tops and roots. Make a single incision down one side of each onion. Blanch them in boiling salted water for 15-20 minutes until softened. Remove and cool in ice water. Carefully separate the layers and finely chop the smaller inner layers for the filling.
  2. Cook Beef Mixture: Heat 1 tbsp olive oil in a large skillet over medium heat. Sauté the finely chopped small onion until translucent, about 5-7 minutes. Add minced garlic and cook for 1 minute. Add ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat and remove from heat.
  3. Combine Filling Ingredients: To the beef mixture, stir in the rinsed and soaked rice, chopped inner onion layers, fresh parsley, fresh mint, ground allspice, ground cinnamon, salt, and black pepper. Mix thoroughly to evenly combine all ingredients.
  4. Stuff Onion Layers: Gently open each separated onion layer. Spoon 1-2 tablespoons of the filling into the center and fold the sides over to form compact parcels. Arrange the stuffed onion parcels, seam-side down, snugly in a large oven-safe baking dish.
  5. Prepare Tomato Sauce: In a bowl, combine crushed tomatoes, olive oil, minced garlic, salt, and black pepper. Pour this sauce evenly over and around the stuffed onions in the baking dish.
  6. Bake: Preheat the oven to 375°F (190°C). Cover the baking dish tightly with aluminum foil and bake for 1 hour 15 minutes to 1 hour 30 minutes. Remove foil and bake uncovered for an additional 20-30 minutes until the onion tops are lightly golden and the sauce has thickened.
  7. Rest and Serve: Remove the dish from the oven and let it rest for 10-15 minutes. Serve warm, optionally garnished with fresh lemon juice, Greek yogurt, or crumbled feta cheese for extra flavor.

Notes

  • Be sure to rinse and soak the rice to ensure it cooks evenly inside the onion layers.
  • When separating the onion layers, handle them gently to avoid tearing, which helps keep the filling intact.
  • Adjust seasoning of filling and sauce to your preference, especially salt and pepper.
  • For a vegetarian version, substitute ground beef with cooked lentils or chopped mushrooms.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.

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