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Greek Stuffed Onions Recipe

Greek Stuffed Onions Recipe
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★★★★★

4.9 from 19 reviews

A traditional Greek recipe featuring large onions stuffed with a savory mixture of ground beef, aromatic herbs, rice, and tomato puree. This hearty dish is baked to perfection and served with feta cheese and yogurt, offering a comforting and flavorful meal perfect for any occasion.

Ingredients

Scale

Onions

  • 6–8 large onions, whole
  • Parsley for garnish

Filling

  • 1 cup (200g) Arborio rice
  • 2–3 tablespoons olive oil
  • 1 onion, finely chopped
  • 5–6 garlic cloves, grated
  • 2 pounds ground beef
  • 2 cups pureed tomatoes
  • 1/3 cup fresh parsley, finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried mint
  • 1 teaspoon dried dill
  • 1 1/2 teaspoons salt, or to taste
  • Freshly cracked black pepper

Sauce & Broth

  • 2 cups pureed tomatoes
  • 2 cups onion broth (reserved from boiling onions)
  • 3–4 tablespoons balsamic vinegar
  • Salt and freshly cracked black pepper to taste

To Serve

  • Feta cheese
  • Yogurt

Instructions

  1. Prepare Onions: Cut the tops and bottoms off the whole onions and peel them carefully. Make a slit down one side of each onion without cutting through the layers to allow separation later. Boil the onions in salted water for 10-15 minutes until they are soft but still hold their structure. Reserve 4 cups of the onion broth before draining, then let the onions cool. Carefully separate the layers to create pockets for the filling.
  2. Make Filling: In a skillet, heat olive oil and sauté the finely chopped onion until soft, about 8 minutes. Add grated garlic and cook until fragrant. Add the ground beef and cook thoroughly until browned, seasoning with salt, pepper, oregano, mint, and dill. Stir in the pureed tomatoes and cook until the mixture thickens. Add the Arborio rice and 1 1/2 cups of the reserved onion broth, cooking for 6-8 minutes until the liquid is mostly absorbed. Finally, incorporate the fresh parsley and adjust seasoning as desired.
  3. Stuff Onions: Place 1-2 spoonfuls of the meat and rice filling into the center of each onion layer. Roll the layers carefully around the filling to create stuffed onion packets. Arrange these packets seam-side down in a single layer in a baking pan.
  4. Cook: Combine the sauce ingredients—2 cups pureed tomatoes, 2 cups reserved onion broth, balsamic vinegar, salt, and freshly cracked black pepper—in a bowl and mix well. Pour this sauce over the stuffed onions, then cover the baking pan with foil. Bake in a preheated oven at 400°F (200°C) for 45 minutes. Remove the foil and bake uncovered for an additional 35-45 minutes until the onions are tender. For a lovely finish, broil the onions for 5 minutes until they develop a nice golden color.
  5. Serve: Garnish the baked stuffed onions with fresh parsley and crumbled feta cheese. Serve alongside a dollop of yogurt for a creamy contrast to the tangy, savory flavors of the dish.

Notes

  • Be gentle when separating the onion layers to avoid tearing them.
  • Arborio rice is preferred for its creamy texture but can be substituted with other short-grain rice varieties.
  • The reserved onion broth adds extra flavor to the filling and sauce; do not discard it.
  • You can adjust the herbs according to your preference or availability.
  • Leftover stuffed onions reheat well and can be stored refrigerated for up to 3 days.

Nutrition

Keywords: Greek stuffed onions, ground beef stuffed onions, baked stuffed onions, traditional Greek recipe, ground beef and rice stuffed onions

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