Greek Stuffed Onions
Greek Stuffed Onions are a comforting Mediterranean classic made with tender onion layers filled with a savory mixture of ground beef, rice, herbs, and spices, then baked in a rich tomato sauce. This traditional dish is hearty, aromatic, and perfect for family dinners or special occasions.
Equipment
- Large Pot
- Large Skillet
- Baking dish
- Knife
- Cutting board
Ingredients
Stuffed Onions
- 4 yellow onions medium, oval-shaped
- 1 lb ground beef or lentils or mushrooms for vegetarian option
- 1 cup short-grain rice soaked
- ¼ cup fresh parsley chopped
- ¼ cup fresh mint chopped
- 2 cloves garlic minced
- 1 cup grated tomatoes
- 2 tbsp tomato paste divided
- 2 tbsp lemon juice freshly squeezed
- 2 tbsp olive oil
- 1 tsp dried oregano
- salt to taste
- black pepper to taste
Tomato Sauce
- 1 can canned tomatoes Roma or whole
- 1 cup water
Instructions
- Trim the tops and bottoms of the onions and boil them in salted water for 10–15 minutes until just tender. Drain and let cool.
- Carefully separate the onion layers without breaking them.
- Heat olive oil in a skillet and sauté garlic and chopped onion scraps until fragrant.
- Add ground beef and cook until browned.
- Stir in rice, grated tomatoes, tomato paste, lemon juice, parsley, mint, oregano, salt, and pepper. Simmer for 8–10 minutes.
- Fill each onion layer with the mixture and roll gently.
- Blend canned tomatoes, water, remaining tomato paste, salt, and pepper to make the sauce.
- Preheat oven to 425°F (220°C). Spread sauce in a baking dish, arrange stuffed onions, and cover with remaining sauce.
- Cover with foil and bake for 30 minutes. Uncover and bake an additional 25–30 minutes until tender and lightly golden.
- Rest briefly, garnish with fresh parsley, and serve warm.
Notes
This dish can be made ahead and reheated. For a vegetarian version, substitute the meat with lentils or mushrooms. Serve with crusty bread or a Greek salad for a complete meal.