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Greek Stuffed Onions Recipe

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4.4 from 8 reviews

Greek Stuffed Onions are a hearty and comforting dish featuring large onion layers stuffed with a flavorful mixture of ground beef, rice, feta cheese, and fresh herbs, all baked in a rich tomato sauce until golden and tender. This traditional Greek-inspired recipe is perfect for a satisfying family meal, delivering a perfect balance of savory meat, creamy feta, and aromatic herbs in every bite.

Ingredients

Base Ingredients

  • 6 large onions

For the Filling

  • 4 tablespoons extra virgin olive oil
  • 1 large onion, finely diced
  • 5 cloves garlic, minced
  • 1 1/2 pounds (680g) ground chuck
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1 (14-ounce) can crushed plum tomatoes
  • 1 cup (200g) arborio rice, rinsed until water runs clear
  • 1/4 cup minced flat-leaf Italian parsley
  • 1/4 packed cup fresh mint, chopped
  • 2 teaspoons dried oregano
  • 1/2 cup crumbled feta cheese

For the Sauce

  • 1 (6-ounce) can tomato paste
  • 3 cups (720ml) saved onion broth
  • 1 cup boiled onion centers, finely diced
  • Salt and pepper to taste

Instructions

  1. Boil and Prep the Onions: Preheat your oven to 375°F (190°C) and set the rack to the middle level. Bring a large pot of salted water to a boil. Cut off the tops and bottoms of the onions, remove their skins, and make a slit down one side of each onion so you can separate whole layers for stuffing. Boil the onions for about 10-15 minutes until they soften, and reserve all the onion broth. When cool enough to handle, carefully separate the largest outer layers (approximately 3-4 from each onion) to use as shells for stuffing. Set aside the onion centers for the sauce later.
  2. Make the Stuffing: Heat the olive oil in a large pan over medium heat. Add the finely diced onions and cook until softened. Add the minced garlic and cook for another 2 minutes until fragrant. Add the ground chuck and cook over medium-high heat until it begins to brown. Season with sea salt and black pepper. Stir in the crushed plum tomatoes and let the mixture simmer, allowing the sauce to thicken slightly. Once thickened, add the rinsed arborio rice and combine thoroughly. Remove from heat and mix in dried oregano, minced parsley, chopped mint, and crumbled feta cheese. Taste and adjust seasoning with more salt and pepper if needed.
  3. Stuff the Onions and Prepare the Sauce: Spoon about 1-2 tablespoons of the filling onto each onion layer, then carefully roll them like shells and place them seam-side down in a 9×13-inch baking dish. Arrange the stuffed onions tightly together to prevent them from unrolling; you may need two baking dishes depending on the size. In a large bowl or measuring cup, combine the tomato paste with 3 cups of reserved onion broth and the finely diced boiled onion centers. Use an immersion blender to puree the sauce until smooth. Season with salt and pepper to taste. Pour this sauce over the stuffed onions until they are mostly covered, adding more hot onion broth if necessary. Cover the dish tightly with foil.
  4. Bake: Bake the covered dish in the preheated oven for 1 hour. Remove the foil and continue baking for an additional 30 minutes or until the sauce thickens and the onions caramelize nicely. If desired, briefly broil for a couple of minutes to brown the tops, watching carefully to avoid burning.
  5. Serve: Serve the Greek Stuffed Onions warm, accompanied by pita bread and extra crumbled feta cheese for a complete and satisfying meal. Enjoy the comforting flavors and tender textures that this classic Greek dish offers.

Notes

  • Onions: Use very large onions to get big outer layers suitable for wrapping. Smaller onions will require more to serve the same number of people. Save any small inner onion parts for the sauce or other uses.
  • Beef: Ground chuck is preferred for its richer flavor, but leaner meats like ground round or sirloin can also be substituted.
  • Other Proteins: Ground turkey or lamb can replace beef for different flavor profiles.
  • Leftovers: Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat covered in a 350°F (175°C) oven until warmed through.

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