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Greek Stuffed Onions Recipe

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5 from 68 reviews

Greek Stuffed Onions are a flavorful traditional dish featuring tender onion layers stuffed with a savory mixture of ground beef, rice, herbs, and spices, all baked in a rich tomato and garlic sauce. This comforting recipe combines aromatic Mediterranean flavors and is perfect as a hearty main course or a special family meal.

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 the Onions: Peel 6 large onions, slice off the tops and roots, then make an incision down one side of each. Blanch them in boiling salted water for 15-20 minutes until softened. After blanching, cool them in ice water and gently separate the layers. Finely chop any small inner layers and set aside for the filling.
  2. Cook the Beef Mixture: Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the finely chopped small onion for 5-7 minutes until translucent. Add 2 minced garlic cloves and cook for an additional minute. Add 1 pound ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat, then remove the skillet from heat.
  3. Mix the Filling: Add the rinsed and soaked rice, chopped inner onion layers, parsley, mint, ground allspice, ground cinnamon, salt, and black pepper to the skillet with the cooked beef. Mix all ingredients thoroughly to combine evenly.
  4. Stuff the Onions: Take each separated onion layer and gently open it. Spoon 1-2 tablespoons of the prepared filling onto the center, then fold the sides over to form a compact parcel. Arrange the stuffed onion parcels seam-side down snugly in a large oven-safe baking dish.
  5. Make the Tomato Sauce: In a bowl, mix crushed tomatoes, 2 tablespoons olive oil, 2 minced garlic cloves, salt, and black pepper. Pour this sauce evenly over and around the stuffed onions in the baking dish.
  6. Bake the Stuffed Onions: 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. Then remove the 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 the stuffed onions warm, optionally garnished with a drizzle of fresh lemon juice, a dollop of Greek yogurt, or crumbled feta cheese for extra flavor.

Notes

  • Soaking the rice before mixing helps achieve perfectly cooked grains inside the filling.
  • If you prefer a vegetarian version, you can substitute the ground beef with lentils or chopped mushrooms.
  • Serving with Greek yogurt or feta cheese adds a creamy contrast to the savory filling.
  • Be gentle when separating onion layers to avoid tearing them as they will hold the filling.
  • Leftovers can be refrigerated and reheated, flavors improve after resting overnight.

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