Description
Greek Stuffed Onions are a comforting Mediterranean dish featuring tender onions filled with a savory mixture of ground meat, rice, fresh herbs, and spices. This recipe delivers authentic Greek flavors with a perfect balance of taste and texture, ideal for family meals or dinner parties. Easy to prepare yet impressive in presentation, these stuffed onions offer a nutritious and versatile meal option that can be customized to suit various dietary preferences.
Ingredients
Scale
Onions
- 4 large firm medium-to-large onions
Filling
- 1 pound ground beef or lamb
- 1/2 cup short-grain rice
- 2 tablespoons tomato paste
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 2 cloves garlic, minced
- Hollowed onion layers from the onions, finely chopped (about 1 cup)
- 3 tablespoons olive oil
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon lemon juice
- 1/2 cup water or broth (for cooking rice in filling)
Instructions
- Prepare the onions: Peel the large onions and carefully hollow them out, leaving a sturdy outer shell while removing the inner layers. Set aside the removed layers and chop them finely for the filling.
- Prepare the filling: Heat olive oil in a skillet over medium heat. Sauté the chopped onion layers and minced garlic until fragrant and translucent. Add ground beef or lamb and cook, breaking it apart, until browned. Stir in short-grain rice, tomato paste, fresh parsley, dill, ground cinnamon, and allspice. Pour in water or broth and cook the mixture until the rice is partially tender but still firm. Season with salt, pepper, and a splash of lemon juice, mixing thoroughly.
- Stuff the onions: Generously fill each hollowed onion with the meat and rice mixture, pressing it firmly but gently to avoid breaking the onion shells. Stand the stuffed onions upright in a deep baking dish.
- Bake to perfection: Pour any remaining cooking liquid or light broth around the onions in the baking dish to keep them moist. Cover with foil and bake in a preheated oven at 350°F (175°C) for 50-60 minutes. Remove the foil near the end of baking to allow the tops to develop a golden color. Once tender and fully cooked, take out and let rest briefly before serving.
Notes
- Choose firm onions that can hold the filling without collapsing during baking.
- Par-cooking the rice before stuffing ensures thorough cooking inside the onion.
- Take your time simmering the filling to develop deep, rich flavors.
- Press the filling firmly to keep it compact but avoid overpacking to prevent bursting.
- Use fresh herbs for brightness and authentic flavor.
- Let the stuffed onions rest after baking to help juices settle and improve presentation.
Nutrition
- Serving Size: 1 stuffed onion
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg
Keywords: Greek stuffed onions, Mediterranean stuffed onions, baked stuffed onions, ground meat stuffed onions, Greek recipe, healthy Mediterranean dish
