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Greek Stuffed Onions

Delicious Greek Stuffed Onions for a Cozy Family Feast

Discover the magic of Greek Stuffed Onions bursting with flavor, perfect for any palate.
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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: 6 onions
Course: Dinner
Cuisine: Greek
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Onions
  • 4 large Yellow or Sweet Onions The star ingredient for hollowing.
  • 1 tbsp Salt For boiling and seasoning.
For the Filling
  • 1 lb Ground Beef or Ground Lamb Main protein.
  • 1 cup Long-Grain Rice Texture and flavor absorption.
  • 1 small Onion Adds depth.
  • 2 cloves Garlic Fresh preferred.
  • 1/4 cup Fresh Parsley For freshness.
  • 1/4 cup Fresh Mint Classic Mediterranean touch.
  • 1 tsp Ground Allspice Essential for flavor.
  • 1 tsp Ground Cinnamon Essential for flavor.
  • Pepper To taste.
For the Sauce
  • 1 can Crushed Tomatoes Base for sauce.
  • 1 cup Beef or Vegetable Broth Adds depth.
  • 1 tsp Dried Oregano Key herb.
  • 1 tsp Fresh Dill Key herb.
  • 1 tbsp Juice of Lemon Brightens sauce.
For Garnishing
  • Chopped Parsley/Dill Optional garnish.
  • Lemon Wedges Optional garnish.

Equipment

  • Large pot
  • Skillet
  • Casserole dish
  • Saucepan

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Trim ends of the onions and score sides, then boil for 10-12 minutes until tender.
  2. In a skillet, heat olive oil over medium heat. Sauté small onion and garlic until fragrant, then add ground meat and cook until browned.
  3. Mix in rice, herbs, and spices for the filling, then remove from heat and cool slightly.
  4. Stuff onion cups with the filling and arrange in a greased casserole dish snugly.
  5. In a saucepan, heat olive oil, sauté garlic, add crushed tomatoes and broth, followed by herbs and lemon juice, simmering for 10 minutes.
  6. Pour sauce over stuffed onions, cover with foil, and bake at 375°F for 45 minutes, then bake uncovered for an additional 20-30 minutes.
  7. Let rest for 10 minutes, garnish, and serve with lemon wedges.

Notes

Choose large onions for easy hollowing. Pack filling lightly to avoid breaking the onion layers. Garnish with fresh herbs for best presentation.