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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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/greek-stuffed-onions-recipe/