Greek Stuffed Onions Recipe

Introduction

Greek Stuffed Onions are a flavorful and comforting dish that combines tender onions with a savory beef and rice filling. Baked in a fragrant tomato sauce, they make a satisfying meal perfect for family dinners or special occasions.

Ingredients

• 6 large yellow or sweet onions, peeled
• Salt, for seasoning and water
• 1 tablespoon olive oil
• 1 lb ground beef (or ground lamb for variation)
• 1/2 cup long-grain rice (rinsed and soaked for 10 minutes)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped (or 1 tsp dried)
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup beef or vegetable broth
• 1 teaspoon dried oregano
• 1 tablespoon fresh dill or 1 teaspoon dried
• Juice of 1 lemon
• Chopped parsley or dill, for garnish
• Lemon wedges for serving

Instructions

1. Step 1: Fill a large pot with salted water and bring it to a boil. Cut a small slice off the root and top ends of each onion so they stand flat. Score one side vertically, cutting through just the first few layers. Gently boil the onions for 10–12 minutes until softened but not falling apart. Drain and cool. Carefully peel back the layers to separate into cups, keeping the larger outer layers intact for stuffing. Reserve the smaller inner pieces for later use in the filling or sauce.
2. Step 2: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for 2–3 minutes until translucent. Stir in 2 cloves minced garlic and cook for 30 seconds more.
3. Step 3: Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink. Stir in the rinsed and soaked rice, parsley, mint, allspice, cinnamon, salt, and pepper. Mix well, then remove from heat. Let the filling cool slightly before stuffing.
4. Step 4: Take each onion “cup” and fill it with about 2 tablespoons of the beef-rice mixture, packing it in gently. Place the stuffed onions seam-side down in a greased casserole dish.
5. Step 5: In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves minced garlic and cook until fragrant. Stir in the crushed tomatoes, broth, oregano, dill, and lemon juice. Simmer for 5–7 minutes to blend the flavors. Taste and adjust seasoning with salt and pepper as needed.
6. Step 6: Pour the sauce evenly over the stuffed onions. Cover the dish with foil and bake at 375°F (190°C) for 45 minutes. Remove the foil and bake an additional 20–30 minutes until the tops are slightly golden and the sauce is bubbling.
7. Step 7: Let the casserole rest for 5–10 minutes before serving. Garnish with fresh parsley or dill and serve with lemon wedges. This dish pairs wonderfully with crusty bread or a crisp salad.

Tips & Variations

• For a lamb variation, substitute ground beef with ground lamb for a richer, more authentic flavor.
• Soaking the rice before cooking helps ensure it cooks evenly and absorbs flavors well.
• If you prefer a vegetarian version, replace the meat with cooked lentils and adjust the seasoning accordingly.
• Use fresh herbs when possible for the best taste, but dried herbs work well in a pinch.
• Be gentle when separating onion layers to avoid tearing them, which helps keep the filling intact while baking.

Storage

Store leftover stuffed onions in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through or microwave in short intervals, covered, to retain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Greek stuffed onions ahead of time?

Yes, you can assemble the stuffed onions a few hours ahead and keep them refrigerated before baking. Allow some extra baking time if baking from cold.

What can I serve with Greek stuffed onions?

They pair well with crusty bread, a fresh green salad, or roasted vegetables for a complete meal.

Greek Stuffed Onions Recipe

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5 from 121 reviews

Greek Stuffed Onions feature tender onion cups filled with a flavorful mixture of ground beef, rice, herbs, and spices, baked in a rich tomato sauce. This traditional Mediterranean dish combines aromatic seasonings like mint, allspice, and dill, offering a comforting and hearty meal that’s perfect for family dinners or special occasions.

• Author: Sana
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Onions

• 6 large yellow or sweet onions, peeled
• Salt, for seasoning and water

Filling

• 1 tablespoon olive oil
• 1 lb ground beef (or ground lamb for variation)
• 1/2 cup long-grain rice (rinsed and soaked for 10 minutes)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped (or 1 tsp dried)
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste

Sauce

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup beef or vegetable broth
• 1 teaspoon dried oregano
• 1 tablespoon fresh dill or 1 teaspoon dried
• Juice of 1 lemon

To Garnish

• Chopped parsley or dill
• Lemon wedges for serving

Instructions

1. Prepare the Onions: Fill a large pot with salted water and bring it to a boil. Cut a small slice off the root and top ends of each onion so they stand flat. Score one side vertically, cutting through just the first few layers. Gently boil the onions for 10–12 minutes until softened but not falling apart. Drain and cool. Carefully peel back the layers to separate into cups, keeping the larger outer layers intact for stuffing. Reserve the smaller inner pieces for later use in the filling or sauce.
2. Make the Filling: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for 2–3 minutes until translucent. Stir in the garlic and cook for 30 seconds more. Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink. Stir in the rice, parsley, mint, allspice, cinnamon, salt, and pepper. Mix well, then remove from heat. Let it cool slightly before stuffing.
3. Stuff the Onions: Take each onion “cup” and fill it with about 2 tablespoons of the beef-rice mixture, packing it in gently. You want them full but not bursting. Place the stuffed onions seam-side down in a greased casserole dish.
4. Prepare the Sauce: In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and cook until fragrant. Stir in the crushed tomatoes, broth, oregano, dill, and lemon juice. Simmer for 5–7 minutes to allow the flavors to come together. Taste and adjust seasoning with salt and pepper as needed.
5. Bake the Casserole: Pour the sauce evenly over the stuffed onions. Cover the dish with foil and bake at 375°F (190°C) for 45 minutes. Remove the foil and bake an additional 20–30 minutes until the tops are slightly golden and the sauce is bubbling.
6. Serve and Enjoy: Let the casserole rest for 5–10 minutes before serving. Garnish with fresh parsley or dill and serve with lemon wedges on the side. Pair with crusty bread or a crisp salad for a complete meal.

Notes

• Soaking the rice before cooking helps it cook more evenly inside the onions.
• Ground lamb can be used instead of beef for a more authentic Greek flavor.
• Be careful not to overcook the onions when boiling or they may fall apart during stuffing.
• The sauce can be prepared a day ahead to deepen the flavors.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely.

Keywords: Greek stuffed onions, beef stuffed onions, baked onions recipe, Mediterranean stuffed onions, traditional Greek main dish