Stuffed Onions Greek Style (Print Version)
# 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:
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.
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.
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.
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:
01 -
Store in a fridge for up to 3 days
02 -
Keeps well in the freezer for 2 months
03 -
Flavors get better after sitting overnight