Stuffed Greek Onions (Printer-Friendly Version)
# 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:
01 -
Will stay good in the fridge for up to 3 days
02 -
You can freeze it for up to 2 months and reheat when needed
03 -
The flavors actually improve if you eat it the following day