Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Greek Stuffed Onions

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • 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

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.


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)


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.

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.


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