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Greek Stuffed Onions

Greek Stuffed Onions: A Comforting Mediterranean Delight

Discover the flavors of Greek Stuffed Onions, a delectable blend of ground beef, rice, and herbs, all wrapped in soft sweet onions.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 1 hour 55 minutes
Servings: 4 onions
Course: Dinner
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Onions
  • 4 large Yellow or Sweet Onions Choose large ones for stuffing.
For the Filling
  • 1 pound Ground Beef or Lamb Substitute with plant-based meat for vegetarian option.
  • 1 cup Long-Grain Rice Can substitute with brown rice or quinoa.
  • 1 Small Onion Finely chopped.
  • 2 cloves Garlic Minced.
  • 1/4 cup Fresh Parsley Chopped.
  • 2 tablespoons Fresh Mint Chopped.
  • 1 teaspoon Ground Allspice Ensure it's fresh.
  • 1 teaspoon Ground Cinnamon Best when fresh.
For the Sauce
  • 28 ounces Crushed Tomatoes High-quality canned tomatoes are best.
  • 1 cup Beef or Vegetable Broth Use vegetable for vegetarian option.
  • 2 tablespoons Lemon Juice Fresh preferred.
  • 2 tablespoons Fresh Dill Chopped.
  • 1 teaspoon Oregano Fresh preferred.
  • to taste Salt and Pepper Season to preference.

Equipment

  • Large pot
  • Skillet
  • casserole dish
  • Saucepan

Method
 

Preparation Steps
  1. Place peeled onions in a large pot of boiling water and simmer for 10–12 minutes until softened yet firm.
  2. Remove onions and let them cool slightly; gently separate layers to create cups for stuffing.
  3. In a skillet, heat olive oil, sauté chopped onion and garlic for 3–4 minutes until translucent.
  4. Add ground meat, breaking it up and cook for 5–7 minutes until browned.
  5. Stir in rice, herbs, spices, salt, and pepper, mixing well.
  6. Fill each onion cup with the mixture, packing gently, and place them seam-side down in a casserole dish.
  7. In a saucepan, heat olive oil, sauté garlic until fragrant, then stir in tomatoes, broth, lemon juice, dill, and oregano. Allow to simmer.
  8. Pour sauce over the stuffed onions in the casserole dish.
  9. Preheat oven to 375°F (190°C). Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 20–30 minutes until golden.
  10. Let rest for 10 minutes, garnish with herbs and serve warm.

Nutrition

Serving: 1onionCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 10mg

Notes

These Greek Stuffed Onions can be stored in the fridge for up to 4 days or frozen for 3 months. Reheat in the oven covered with foil.

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