Greek Stuffed Onions Recipe

Introduction

Greek Stuffed Onions are a comforting and flavorful dish featuring tender onion layers filled with a savory mix of ground beef, rice, and aromatic herbs. This traditional recipe is baked in a rich tomato sauce, offering a delightful combination of textures and tastes perfect for any family 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 (for the sauce)
• 2 cloves garlic, minced (for the sauce)
• 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. Step 1: 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 so they stand flat. Score one side vertically, cutting through just the first few layers. Gently boil the onions for 10–12 minutes until softened but not falling apart. Drain and cool. 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.
2. Step 2: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for 2–3 minutes until translucent. Stir in the garlic and cook for 30 seconds more. Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink. Stir in the rice, parsley, mint, allspice, cinnamon, salt, and pepper. Mix well, then remove from heat. Let it cool slightly before stuffing.
3. Step 3: Take each onion “cup” and fill it with about 2 tablespoons of the beef-rice mixture, packing it in gently. You want them full but not bursting. Place the stuffed onions seam-side down in a greased casserole dish.
4. Step 4: In a saucepan, heat 2 tablespoons of olive oil over medium heat. 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. Taste and adjust seasoning with salt and pepper as needed.
5. Step 5: Pour the sauce evenly over the stuffed onions. Cover the dish with foil and bake at 375°F (190°C) for 45 minutes. Remove the foil and bake an additional 20–30 minutes until the tops are slightly golden and the sauce is bubbling.
6. Step 6: Let the casserole rest for 5–10 minutes before serving. Garnish with fresh parsley or dill and serve with lemon wedges on the side. Pair with crusty bread or a crisp salad for a complete meal.

Tips & Variations

• Try ground lamb instead of beef for a more traditional Greek flavor.
• Use fresh herbs when possible to enhance the freshness of the dish.
• If you prefer a milder sauce, reduce the garlic in the sauce or omit the lemon juice.
• Soaking the rice before adding it ensures a better texture in the filling.
• You can add some grated cheese on top during the last 10 minutes of baking for a richer finish.

Storage

Store leftover stuffed onions in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through, or microwave in short intervals to avoid drying out. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can substitute the ground beef with cooked lentils or a mix of chopped mushrooms and walnuts for a hearty vegetarian filling.

Do I need to pre-cook the rice before stuffing?

No, the rice is added raw but rinsed and soaked to soften. It will cook fully during the baking process inside the onions.

Greek Stuffed Onions Recipe

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★★★★★

4.7 from 52 reviews

Greek Stuffed Onions are a comforting traditional dish where sweet onions are carefully separated into layers and filled with a flavorful mixture of ground beef, rice, and aromatic herbs and spices. The stuffed onions are baked slowly in a rich tomato sauce infused with garlic, oregano, dill, and lemon juice, resulting in a tender, savory meal perfect for family dinners or special occasions.

• Author: Bella
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Greek

Ingredients

Scale 1x2x3x

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

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 so they stand flat. Score one side vertically, cutting through just the first few layers. Gently boil the onions for 10–12 minutes until softened but not falling apart. Drain and cool. 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.
2. Make the Filling: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for 2–3 minutes until translucent. Stir in the garlic and cook for 30 seconds more. Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink. Stir in the rice, parsley, mint, allspice, cinnamon, salt, and pepper. Mix well, then remove from heat. Let it cool slightly before stuffing.
3. Stuff the Onions: Take each onion “cup” and fill it with about 2 tablespoons of the beef-rice mixture, packing it in gently. You want them full but not bursting. Place the stuffed onions seam-side down in a greased casserole dish.
4. Prepare the Sauce: In a saucepan, heat 2 tablespoons of olive oil over medium heat. 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. Taste and adjust seasoning with salt and pepper as needed.
5. Bake the Casserole: Pour the sauce evenly over the stuffed onions. Cover the dish with foil and bake at 375°F (190°C) for 45 minutes. Remove the foil and bake an additional 20–30 minutes until the tops are slightly golden and the sauce is bubbling.
6. Serve and Enjoy: Let the casserole rest for 5–10 minutes before serving. Garnish with fresh parsley or dill and serve with lemon wedges on the side. Pair with crusty bread or a crisp salad for a complete meal.

Notes

• Be careful when separating the onion layers to keep the larger outer layers intact for stuffing.
• Soaking the rice before adding to the filling helps ensure it cooks properly inside the onions.
• You can substitute ground lamb for beef for a more traditional Greek flavor.
• The sauce can be adjusted for acidity by varying the amount of lemon juice.
• Letting the casserole rest after baking helps the flavors meld and makes it easier to serve.

Keywords: Greek stuffed onions, stuffed onions recipe, baked stuffed onions, ground beef stuffed onions, Mediterranean stuffed onions, traditional Greek recipe