Greek Stuffed Onions

Why You’ll Love This Recipe

This Greek stuffed onion recipe combines simple ingredients to create a deliciously complex flavor. The sweetness of the onions pairs perfectly with the savory filling of ground beef (or lamb), rice, and aromatic spices like allspice and cinnamon. Cooked in a zesty tomato-based sauce and garnished with fresh herbs, this dish is a wholesome, satisfying meal that’s ideal for any time of the year. It’s a fantastic way to enjoy vegetables while still indulging in a rich, hearty dish.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Onions:

• 6 large yellow or sweet onions, peeled
• Salt, for seasoning and water
• 1 tablespoon olive oil

For the Filling:

• 1 lb ground beef (or ground lamb for variation)
• 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 tablespoons fresh mint, chopped (or 1 tsp dried)
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste

For the Sauce:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup beef or vegetable broth
• 1 teaspoon dried oregano
• 1 tablespoon fresh dill or 1 teaspoon dried
• Juice of 1 lemon

Garnish (Optional):

• Chopped parsley or dill
• Lemon wedges for serving

directions

Step 1: Prepare the Onions

1. Fill a large pot with salted water and bring it to a boil.
2. Cut a small slice off the root and top ends of each onion so they stand flat. Score one side vertically, cutting through just the first few layers.
3. Gently boil the onions for 10-12 minutes until softened but not falling apart. Drain and cool.
4. Carefully peel back the layers to separate into cups, keeping the larger outer layers intact for stuffing. Reserve the smaller inner pieces for later use in the filling or sauce.

Step 2: Make the Filling

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
2. Add the finely chopped onion and sauté for 2-3 minutes until translucent. Stir in the garlic and cook for an additional 30 seconds.
3. Add the ground beef (or lamb), breaking it up with a spoon. Cook until browned and no longer pink.
4. Stir in the rice, parsley, mint, allspice, cinnamon, salt, and pepper. Mix well, then remove from heat. Let the mixture cool slightly before stuffing the onions.

Step 3: Stuff the Onions

1. Take each onion “cup” and fill it with about 2 tablespoons of the beef-rice mixture, packing it gently. The onions should be full but not bursting.
2. Place the stuffed onions seam-side down in a greased casserole dish.

Step 4: Prepare the Sauce

1. In a saucepan, heat 2 tablespoons of olive oil over medium heat.
2. Add the garlic and cook until fragrant. Stir in the crushed tomatoes, broth, oregano, dill, and lemon juice. Simmer for 5-7 minutes to allow the flavors to come together.
3. Taste and adjust the seasoning with salt and pepper as needed.

Step 5: Bake the Casserole

1. Pour the sauce evenly over the stuffed onions in the casserole dish.
2. Cover the dish with foil and bake at 375°F (190°C) for 45 minutes.
3. Remove the foil and bake an additional 20-30 minutes until the tops of the onions are slightly golden and the sauce is bubbling.

Step 6: Serve and Enjoy

1. Let the casserole rest for 5-10 minutes before serving.
2. Garnish with fresh parsley or dill and serve with lemon wedges on the side.
3. Pair with crusty bread or a crisp salad for a complete meal.

Servings and timing

This recipe serves 6-8 people.
Prep Time: 40 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 55 minutes

Variations

• Ground Lamb: For a more traditional Greek flavor, use ground lamb instead of beef.
• Vegetarian Version: Use lentils or chickpeas as a substitute for meat to create a plant-based filling.
• Rice Substitutes: You can replace long-grain rice with other grains like quinoa or bulgur for a different texture.
• Spicy Kick: Add red pepper flakes or a chopped jalapeño to the filling for some extra heat.
• Tomato-Based Sauce: For a richer sauce, add a tablespoon of tomato paste to the sauce mixture.

storage/reheating

Store leftover stuffed onions in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, about 20 minutes. You can also freeze the stuffed onions for up to 2 months. When reheating from frozen, thaw overnight in the refrigerator and bake as usual.

FAQs

Can I make these stuffed onions ahead of time?

Yes! You can prepare the stuffed onions in advance, cover them, and refrigerate for up to a day. When you’re ready to cook, just add the sauce and bake.

Can I make this recipe without the lamb or beef?

Yes, you can use other protein sources such as ground turkey, chicken, or a vegetarian filling made from lentils or mushrooms.

Can I use a slow cooker for this recipe?

Yes, you can prepare this dish in a slow cooker. Just follow the same steps for stuffing the onions, then cook them on low for about 4-6 hours with the sauce.

What can I serve with Greek Stuffed Onions?

Serve these stuffed onions with a side of Greek salad, rice pilaf, or warm pita bread for a complete Mediterranean meal.

Conclusion

Greek Stuffed Onions are a flavorful and satisfying dish that brings the vibrant flavors of Greece to your table. With tender onion cups filled with savory ground beef or lamb, rice, and aromatic herbs, this dish is a great way to enjoy a hearty and healthy meal. Whether you serve it for a special dinner or as part of a Mediterranean-themed meal, Greek Stuffed Onions will undoubtedly be a hit!

Greek Stuffed Onions

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• Author: Amy
• Prep Time: 40 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 55 minutes
• Yield: 6-8 servings
• Category: Main Course
• Method: Baking
• Cuisine: Greek

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Description

Greek Stuffed Onions are a savory dish made with tender onions filled with a flavorful mixture of ground beef or lamb, rice, and aromatic herbs, then baked in a zesty tomato sauce. Perfect for a comforting and hearty meal.

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Ingredients

6 large yellow or sweet onions, peeled

Salt, for seasoning and water

1 tablespoon olive oil

1 lb ground beef (or ground lamb for variation)

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 tablespoons fresh mint, chopped (or 1 tsp dried)

1 teaspoon ground allspice

1/2 teaspoon ground cinnamon

Salt and pepper, to taste

2 tablespoons olive oil

2 cloves garlic, minced

1 can (14 oz) crushed tomatoes

1/2 cup beef or vegetable broth

1 teaspoon dried oregano

1 tablespoon fresh dill or 1 teaspoon dried

Juice of 1 lemon

Chopped parsley or dill for garnish (optional)

Lemon wedges for serving (optional)

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Instructions

1. Prepare the Onions: Fill a large pot with salted water and bring it to a boil. Cut a small slice off the root and top ends of each onion. Gently boil for 10-12 minutes until softened but not falling apart. Drain and cool. Peel back the layers to separate into cups, reserving smaller pieces for later.
2. Make the Filling: In a skillet, heat olive oil over medium heat. Sauté the chopped onion for 2-3 minutes, add garlic, and cook for 30 seconds. Add ground beef (or lamb) and cook until browned. Stir in rice, parsley, mint, allspice, cinnamon, salt, and pepper. Let cool before stuffing the onions.
3. Stuff the Onions: Fill each onion cup with about 2 tablespoons of the beef-rice mixture and place them seam-side down in a greased casserole dish.
4. Prepare the Sauce: In a saucepan, heat olive oil, cook garlic, then add crushed tomatoes, broth, oregano, dill, and lemon juice. Simmer for 5-7 minutes. Taste and adjust seasoning.
5. Bake the Casserole: Pour the sauce over the stuffed onions. Cover with foil and bake at 375°F (190°C) for 45 minutes. Remove foil and bake for another 20-30 minutes until golden and bubbling.
6. Serve: Let the casserole rest for 5-10 minutes. Garnish with parsley or dill and serve with lemon wedges.

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Notes

Ground Lamb: Use ground lamb for a more traditional Greek flavor.

Vegetarian Version: Replace the meat with lentils or chickpeas for a plant-based filling.

Rice Substitutes: Try quinoa or bulgur for a different texture.

Spicy Kick: Add red pepper flakes or chopped jalapeño to the filling for extra heat.

Tomato-Based Sauce: Add a tablespoon of tomato paste for a richer sauce.

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Nutrition

• Serving Size: 1 stuffed onion
• Calories: 300 kcal
• Sugar: 5g
• Sodium: 400mg
• Fat: 18g
• Saturated Fat: undefined
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 60mg