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Delightful Greek Stuffed Onions

As seen in Perfect Party Appetizers and Snacking Solutions.

This classic Greek dish elevates simple onions into a refined meal. Start by boiling the onions until soft, then fill them with a delicious blend of ground beef, rich arborio rice, and fragrant herbs like dill, mint, and oregano. Layer the stuffed onions in a dish, coat them in a mouthwatering tomato-based sauce mixed with onion broth and balsamic vinegar, and bake to perfection. The onions get tender and caramelized, while the filling cooks beautifully, creating a memorable dish ideal for family dinners or celebrations.
Chef with a smile, ready to cook and serve.
Created by Sandra
Fresh as of Tue, 25 Feb 2025 01:42:15 GMT
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Stuffed Greek Onions | quickierecipe.com

Salantourmasi represents the heart of Greek comfort cooking - tender onion layers carefully wrapped around a rich filling of seasoned meat, rice and aromatic herbs, all slowly baked in a flavorful tomato sauce until the onions develop their signature caramelized sweetness. While this traditional dish requires patience to prepare, the marriage of sweet onions with the savory filling creates something truly remarkable.

The true test of an authentic Greek recipe is how it compares to cherished family versions passed down through generations. This adaptation stays true to traditional preparation methods while remaining accessible to home cooks.

Key Ingredients

  • Yellow Onions: Select large, firm onions with intact outer layers for easier stuffing
  • Arborio Rice: This short-grain variety provides perfect texture and helps bind the filling
  • Ground Beef: Choose 80/20 ground beef for optimal flavor and moisture
  • Fresh Herbs: A mix of fresh parsley and dried oregano, mint and dill provides classic Greek seasoning
Tender Greek stuffed onions filled with rice, herbs, and savory spices. Save Recipe
Tender Greek stuffed onions filled with rice, herbs, and savory spices. | quickierecipe.com

Step-by-Step Method

Preparing the Onions:
Remove tops and bottoms of onions. Make one lengthwise cut. Simmer in salted water until just tender. Reserve the cooking liquid. Once cooled, gently separate the layers.
Making the Filling:
Cook diced onion until golden. Add garlic and cook briefly. Brown ground beef completely. Mix in tomato puree and reduce. Add rice and reserved onion broth, cooking until liquid absorbs but rice remains slightly firm. Finish with herbs.
Assembly:
Place onion layer curved-side down. Add filling to center. Roll carefully while folding in edges. Arrange seam-side down in baking dish. Repeat with remaining layers.

The Sauce Base

The sauce develops incredible depth from the combination of reserved onion broth and tomatoes, which reduces and concentrates during baking to create a rich coating for the stuffed onions.

Baking Method

Initial covered baking ensures thorough cooking, while uncovered baking allows proper caramelization. A brief broil at the end creates appealing browned edges and extra flavor.

Prep-Ahead Steps

Prepare onions and filling separately up to 24 hours in advance. Store components covered in the refrigerator until ready to assemble and bake.

Traditional Service

Present as part of a traditional Greek meal alongside fresh bread for sauce-soaking and a classic horiatiki salad for contrast.

Salantourmasi embodies the essence of Greek cuisine - transforming simple ingredients through careful technique into a dish that honors traditional cooking methods while creating lasting memories around the table.

Delicious Greek-style stuffed onions, a flavorful and unique dish. Save Recipe
Delicious Greek-style stuffed onions, a flavorful and unique dish. | quickierecipe.com

Recipe Tips & Help

→ Is it possible to prep these onions ahead of time?
Absolutely! You can stuff them in advance, store in the fridge, and bake when you're ready.
→ What kind of onions work best for stuffing?
Opt for big, sweet onions like Spanish or Vidalia—they’re mild and easier to work with.
→ Can extra stuffed onions be saved for later?
Yes, just freeze them with the sauce in a sealed container for up to two months.
→ What sides go well with these stuffed onions?
Serve with Greek salad, crusty bread, feta, and some yogurt for a full meal.
→ Why do the onions need boiling first?
Softening them first makes it easier to pull them apart and fill without tearing.

Stuffed Greek Onions

Soft onions packed with seasoned ground beef and rice, cooked in a tasty, rich tomato sauce. A distinctive Greek dish perfect for family meals.

Preparation Time
45 Mins
Cooking Time
90 Mins
Total Time
135 Mins
Created by: Sandra

Dish Type: Small Bites

Skill Level: Advanced

Style: Greek

Makes: 6 Serves (6-8 onion rolls, depending on the size)

Dietary Notes: No Gluten, No Dairy

What You'll Need

→ Onions

01 6-8 big onions, left whole
02 Chopped parsley for topping

→ Stuffing

03 1 cup (200g) of Arborio rice
04 5-6 garlic cloves, minced
05 1/3 cup of freshly chopped parsley
06 1.5 teaspoons of salt—you can adjust it
07 A dash of ground black pepper
08 1 onion, diced into small bits
09 1 teaspoon of dried dill
10 2-3 tablespoons of olive oil
11 1 teaspoon of oregano, dried
12 2 pounds of beef, ground
13 1/2 teaspoon of dried mint
14 2 cups of tomato puree

→ Sauce

15 2 cups of tomato puree
16 Salt and as much cracked black pepper as you like
17 3-4 tablespoons of balsamic vinegar
18 2 cups of broth from the onions you boiled

→ For Serving

19 Plain yogurt
20 Feta cheese pieces

Method

01

Slice the tops and bottoms off all the onions and peel them. Make one cut along the side of each onion, without slicing through. Toss them into salted water and gently boil for 10-15 minutes—or until soft. Save 4 cups of that water for later. Drain your onions and let them cool. Once they’ve cooled, take them apart layer-by-layer carefully.

02

Heat some olive oil in a pan and sauté the diced onion for around 8 minutes—until it softens. Stir in the minced garlic and cook for a bit until it’s fragrant. Add the beef and season with herbs, then stir and cook until the beef is browned. Pour in the tomato puree and simmer until it thickens. Add the rice and 1.5 cups of onion water. Let it cook, stirring occasionally, for 6-8 minutes or until the liquid has been absorbed. Mix in your chopped parsley and set it aside.

03

Take a layer of onion, place a spoonful or two of the filling in the middle, and roll it up into a neat packet. Lay them in a baking dish in one layer, with the seam of your rolls facing down.

04

Combine all the sauce ingredients and pour it over your onion rolls. Cover the dish with foil. Place it in the oven at 400°F (200°C) for 45 minutes. Then remove the foil and bake for another 35-45 minutes until they’re tender. For a nice color on top, broil them for about 5 minutes at the very end.

Cook's Tips

  1. Will stay good in the fridge for up to 3 days
  2. You can freeze it for up to 2 months and reheat when needed
  3. The flavors actually improve if you eat it the following day

Kitchen Equipment

  • A big pot to boil the onions
  • A skillet or frying pan
  • A baking dish
  • Foil or parchment paper for covering

Allergen Guide

Check ingredients carefully for allergens. When in doubt, please consult your doctor.
  • Includes dairy (if you’re serving it with feta or yogurt)

Nutrition Per Serving

Values are approximate and should be used as a general guide.
  • Calories: ~
  • Fat Content: ~
  • Carbohydrates: ~
  • Protein: ~