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Stuffed Onions Greek Style

Featured in Party Starters Everyone Will Fight Over.

Transform plain onions into a flavorful dish with this Greek-style stuffed onions recipe. The softened onions are peeled and filled with a mixture of beef, rice, and aromatic spices like dill, mint, and oregano. They bake in a tangy tomato sauce that infuses them with rich flavor. As the dish cooks, the onions get tender and lightly caramelized, while the filling stays moist and flavorful. This comforting meal is ideal for special family gatherings or when hosting friends.
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Updated on Sat, 22 Mar 2025 22:24:02 GMT
Greek-style Stuffed Onions Pin it
Greek-style Stuffed Onions | cookbybook.com

Salantourmasi takes time but it's worth every minute - juicy onion shells wrapped around a flavorful mix of meat, rice, and herbs, slowly cooked in tomato sauce until the onions turn wonderfully sweet. This old-world Greek specialty needs patience, but when those sweet onions meet the rich filling, something amazing happens. I picked up this method from my buddy's grandma from Greece, and now it's my go-to way to turn ordinary onions into something special.

When I made these at a dinner party recently, my friend's dad told me they brought back memories of his mom's cooking back in Greece. There's nothing better than earning praise from someone who grew up eating the real thing.

Key Ingredients

  • Large Yellow Onions: Look for solid, weighty ones with snug outer layers. Bigger onions make stuffing much easier
  • Arborio Rice: This sticky, short-grain variety helps everything stick together and stays nice and soft
  • Ground Beef: Pick a cut with some fat in it for better taste and juiciness
  • Fresh Herbs: Parsley gives freshness, while the dried oregano, mint, and dill bring traditional Greek character
Soft Greek stuffed onions packed with savory rice, aromatic herbs, and tasty spices. Pin it
Soft Greek stuffed onions packed with savory rice, aromatic herbs, and tasty spices. | cookbybook.com

Step-by-Step Guide

Onion Preparation:
Cut off onion tops and bottoms. Make one slice down the side. Simmer in salty water until they soften a bit. Keep that tasty onion water. When they're cool enough, gently pull the layers apart.
Filling Creation:
Cook finely diced onion until golden brown. Toss in minced garlic and cook till you smell it. Cook ground beef until no pink remains. Mix in tomato puree and cook down a bit. Pour in rice and saved onion water. Cook until liquid disappears but rice isn't fully soft. Mix in your fresh and dried herbs last.
Assembly Process:
Put an onion layer flat with the curved side down. Add filling in the middle. Gently roll it up, tucking in the edges. Place it in your baking dish with the seam facing down. Keep going until you've used all the layers.

The first time I tried making these, it was a total mess - the onions kept coming undone. With some practice, I figured out that letting them cool just a bit makes them so much easier to work with.

The Magic Sauce

When onion water meets tomatoes, you get a sauce that's light yet packed with flavor. As it cooks down during baking, it sends even more taste into those stuffed onions.

Heat Management

Cooking covered first then uncovered helps the onions get tender before they caramelize on top. Those few minutes under the broiler at the end give you those tasty crispy bits everyone fights over.

Prep-Ahead Tips

You can get things ready a day early - boil and pull apart the onions, fix up the filling, and keep them separate in the fridge overnight.

How Greeks Serve It

In Greece, you'll often find these as part of a bigger meal spread. I love to serve them with a crusty loaf for mopping up sauce, plus a fresh Greek salad on the side.

Whenever I cook Salantourmasi, I remember that afternoon in my friend's grandma's kitchen, watching her skillfully separate each onion layer and roll them up like she'd done it a thousand times. This isn't just food - it's a tribute to Greek family cooking, where simple stuff turns into something unforgettable through love and patience.

Mouthwatering Greek onions stuffed with savory filling, a unique homestyle treasure. Pin it
Mouthwatering Greek onions stuffed with savory filling, a unique homestyle treasure. | cookbybook.com

Frequently Asked Questions

→ Can I make stuffed onions the day before?
Yes! Assemble them ahead, refrigerate, and pop them in the oven when needed.
→ What onions are best for this dish?
Go for big, sweet ones like Vidalia or Spanish. They're simpler to fill and taste great.
→ Can I freeze extra stuffed onions?
Definitely! Store in an airtight container with sauce for up to two months.
→ What sides go well with stuffed onions?
Pair with crusty bread, feta, yogurt, and a fresh salad to round out the meal.
→ Why boil the onions first?
It softens them, so the layers separate easily without breaking, making stuffing a breeze.

Stuffed Onions Greek Style

Soft onions filled with flavorful rice and beef, cooked gently in tangy tomato sauce. A Mediterranean classic that's sure to please.

Prep Time
45 Minutes
Cook Time
90 Minutes
Total Time
135 Minutes
By: Susan

Category: Appetizers

Difficulty: Difficult

Cuisine: Greek

Yield: 6 Servings (6 to 8 onion rolls)

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Onions

01 6 to 8 large onions, left whole
02 Chopped parsley as decoration

→ Stuffing

03 200g (1 cup) Arborio rice
04 2-3 tbsp of olive oil
05 One onion, diced small
06 5-6 grated garlic cloves
07 2 pounds of minced beef
08 Two cups of tomato puree
09 One-third of a cup parsley, chopped small
10 1 tsp dried oregano
11 1/2 tsp mint (dried)
12 1 tsp dill (dried)
13 1 1/2 tsp of salt (adjust as needed)
14 Cracked black pepper (to taste)

→ Sauce

15 Two cups of tomato puree
16 Two cups of onion broth (leftover from boiling onions)
17 3 or 4 tbsp balsamic vinegar
18 Salt and black pepper, as needed

→ For Serving

19 Feta cheese chunks
20 Yogurt on the side

Instructions

Step 01

Slice off onion tops and bottoms, then peel off the skin. Make one cut along the side, stopping short of cutting through the layers. Boil them in salted water for 10 to 15 minutes until soft, then cool. Keep 4 cups of the cooking liquid for later, drain the onions, and separate the layers slowly.

Step 02

Cook diced onion in oil until softened, about 8 minutes. Add garlic and stir until you notice the smell. Brown ground beef with your spices. Pour in tomato puree and let it thicken. Mix in rice and 1 1/2 cups of the onion broth. Cook for 6-8 minutes until all liquid is gone. Add herbs at the end.

Step 03

Spoon some filling onto the middle of each onion piece. Wrap it tightly around the filling to create rolls. Place all rolls in a baking tray, seam-side down, keeping them neat and in one layer.

Step 04

Combine sauce ingredients and pour over the assembled onions. Cover the tray with foil and bake at 400°F (200°C) for 45 minutes. Remove foil and bake another 35-45 minutes until completely soft. Add a few minutes under the broiler for some color at the end.

Notes

  1. Store in a fridge for up to 3 days
  2. Keeps well in the freezer for 2 months
  3. Flavors get better after sitting overnight

Tools You'll Need

  • Big pot to boil onions
  • Pan for frying
  • Tray for baking
  • Foil or baking paper

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy if feta or yogurt are included

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~