Greek Stuffed Onions (Printable)
Tender onions stuffed with beef, rice, and herbs, baked in tomato sauce for a comforting Greek classic.
# What You Need:
→ Onions
01 - 8 large yellow onions
→ Filling
02 - 10.5 oz ground beef
03 - 1/2 cup uncooked long grain rice
04 - 1 medium tomato, grated
05 - 1 small carrot, finely grated
06 - 2 tbsp olive oil
07 - 2 tbsp fresh parsley, finely chopped
08 - 1 tbsp fresh mint, finely chopped (or 1 tsp dried mint)
09 - 1 tsp dried oregano
10 - 1 garlic clove, minced
11 - 1/2 tsp ground cinnamon
12 - Salt and freshly ground black pepper, to taste
→ Sauce
13 - 1 2/3 cups tomato passata or strained tomatoes
14 - 1/3 cup plus 1 tbsp water
15 - 2 tbsp olive oil
16 - 1/2 tsp sugar
17 - Salt and pepper, to taste
# How-To:
01 - Preheat the oven to 350°F.
02 - Trim the root and stem ends of the onions. Bring a large pot of salted water to a boil, add whole onions, and simmer for 12–15 minutes until just tender. Drain and let cool slightly.
03 - Carefully peel off the outer layers of each onion, aiming for 2–3 large layers per onion to use for stuffing. Reserve the inner cores for another use or finely chop and add to the filling.
04 - In a bowl, combine ground beef, rice, grated tomato, grated carrot, olive oil, parsley, mint, oregano, garlic, cinnamon, and reserved chopped onion. Season with salt and pepper. Mix until well combined.
05 - Lay out onion layers, place a generous spoonful of filling in the center of each, and roll or fold to enclose the filling securely.
06 - Arrange stuffed onions seam-side down in a baking dish.
07 - In a jug, mix tomato passata, water, olive oil, sugar, salt, and pepper. Pour the sauce over the stuffed onions.
08 - Cover the dish tightly with foil and bake for 50 minutes.
09 - Remove foil and bake for another 20–25 minutes, until golden and the sauce has thickened.
10 - Rest for 10 minutes before serving. Garnish with extra parsley if desired.
# Expert Tips:
01 -
- The onions become meltingly tender, almost sweet, while the filling stays perfectly seasoned and moist
- This is one of those make ahead dishes that actually tastes better the next day
- Something about stuffing vegetables makes dinner feel special without much extra effort
02 -
- Overstuffing is the most common mistake, the rice expands and the filling will burst out
- The onions need to be boiled until completely tender or theyll be chewy after baking
- Letting them rest before serving is crucial for the sauce to reach the right consistency
03 -
- Save any small torn onion pieces to layer in the bottom of the baking dish under the stuffed ones
- The filling can be made a day ahead and kept refrigerated until youre ready to stuff