Description
Greek Stuffed Onions are a hearty and flavorful Mediterranean classic featuring tender onion shells filled with a savory mixture of ground meat, rice, and aromatic spices, baked to perfection in a rich tomato sauce. This comforting dish offers a delightful blend of sweet, savory, and herbaceous notes, making it a perfect main course for any occasion.
Ingredients
Scale
Onions
- 6 large yellow or sweet onions, peeled
- Salt, for boiling water
Filling
- 1 pound ground beef or lamb (optional for vegetarian)
- 1 cup cooked rice (long grain or medium)
- 2 tablespoons olive oil
- 1 medium tomato, grated
- 2 tablespoons tomato paste
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon (optional)
- Salt and pepper, to taste
- Fresh parsley or dill, chopped (for garnish)
Simmering Sauce
- 1½ cups water or vegetable broth
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- Salt and pepper, to taste
Instructions
- Boil Onions: Boil whole peeled onions in salted water for 10 to 15 minutes until the outer layers are soft. Remove from water and let them cool completely.
- Prepare Onion Shells: Peel away the outer 3 to 4 layers of each onion carefully to create hollow shells. Chop the inner layers of the onions finely to be added to the filling mixture.
- Make the Filling: In a skillet, sauté the chopped inner onion layers, minced garlic, and ground beef or lamb (if using) in olive oil until browned. Add tomato paste, grated tomato, cooked rice, dried oregano, ground cinnamon (if using), salt, and pepper. Cook the mixture until it thickens and all ingredients are well combined.
- Stuff the Onions: Spoon the prepared filling mixture into each onion shell generously. Arrange the stuffed onions upright in a greased baking dish or Dutch oven.
- Prepare Simmering Sauce: In a bowl, combine water or vegetable broth with olive oil, tomato paste, salt, and pepper. Pour this mixture around the stuffed onions in the baking dish.
- Bake: Cover the baking dish and bake in a preheated oven at 375°F (190°C) for 45 minutes to 1 hour, until the onions are tender and the flavors have melded beautifully.
- Garnish and Serve: Allow the stuffed onions to cool slightly. Garnish with freshly chopped parsley or dill before serving. Enjoy warm.
Notes
- For a vegetarian version, omit the meat and increase rice and vegetables accordingly.
- You can use either water or vegetable broth for the simmering sauce depending on desired flavor depth.
- Ground cinnamon is optional but adds a distinctive Mediterranean aroma.
- Cook rice ahead of time to save preparation time.
- Use sweet onions for a milder, sweeter flavor that pairs well with the savory filling.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
