Greek Stuffed Onions with Savory Rice and Herb Filling Recipe
Introduction
Savor the flavors of Greece with these delightful stuffed onions, filled with a savory beef and rice mixture simmered in a rich tomato sauce. This comforting dish is perfect for a family dinner that will impress your guests and warm your heart.
Ingredients
- 8 medium yellow onions
- ¾ cup short grain or arborio rice (soaked)
- 4 tbsp olive oil
- 4 cloves garlic (minced)
- 1 medium yellow onion (diced small)
- 1 lb lean ground beef
- 1 tomato (grated)
- 3 tbsp tomato paste
- 2 tbsp lemon juice
- ⅓ cup fresh chopped parsley
- ⅓ cup fresh chopped mint
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp chicken stock paste
- ½ tbsp dried oregano
- 398 ml canned roma or whole tomatoes (blended)
- 1 cup water
- ¼ cup tomato paste
- ¼ cup lemon juice
- 1 ½ tsp salt
- ½ tsp ground pepper
Instructions
- Step 1: Preheat the oven to 425°F (220°C). Prepare a 9-by-13-inch baking dish or two 9-inch dishes.
- Step 2: Soak ¾ cup of short grain or arborio rice in water for about 30 minutes. Drain and set aside.
- Step 3: Bring a large pot of water to a boil. Trim the tops and bottoms off the 8 onions and peel away their outer skins.
- Step 4: Carefully cut a slit down the length of each onion, stopping at the center to create an opening for stuffing.
- Step 5: Add the onions to the boiling water and cook for 10-15 minutes until softened but still holding shape. Drain and let cool slightly.
- Step 6: Blend the canned tomatoes in a blender until smooth and set aside.
- Step 7: In a large skillet over medium heat, heat olive oil. Add the diced onion and minced garlic, sautéing for 4-5 minutes until soft and fragrant.
- Step 8: Add ground beef and cook until browned, breaking it up as it cooks.
- Step 9: Stir in grated tomato, tomato paste, soaked rice, lemon juice, parsley, mint, salt, pepper, chicken stock paste, and oregano. Simmer the mixture for 8-10 minutes to meld the flavors.
- Step 10: Pour a thin layer of blended tomato sauce into the bottom of the baking dish to prevent sticking.
- Step 11: Stuff each onion with about 2 tablespoons of the beef and rice filling, pressing gently to fill them well.
- Step 12: Place the stuffed onions tightly together in the prepared baking dish.
- Step 13: Combine the remaining blended tomato sauce, 1 cup water, additional tomato paste, lemon juice, salt, and pepper. Pour this sauce evenly over the stuffed onions.
- Step 14: Cover the dish with foil and bake for 30 minutes. Remove the foil, baste the onions with the cooking liquid, and bake uncovered for an additional 25-30 minutes until the tops are browned and the onions are tender.
- Step 15: Sprinkle fresh minced parsley over the baked onions before serving for a fresh, vibrant finish.
Tips & Variations
- Use short grain or arborio rice to achieve a tender, creamy texture in the filling without it becoming mushy.
- For a vegetarian option, substitute ground beef with cooked lentils or chopped mushrooms.
- Add a pinch of cinnamon or allspice to the filling for a warm, aromatic twist.
- Serve with a side of Greek yogurt or tzatziki for a refreshing contrast.
Storage
Store leftover stuffed onions in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, or microwave until hot. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the stuffed onions ahead of time?
Yes, you can prepare and stuff the onions a day in advance, cover them tightly, and refrigerate. Bake right before serving, adding a few extra minutes if starting from cold.
What can I substitute for chicken stock paste?
If you don’t have chicken stock paste, you can use a teaspoon of chicken bouillon powder, a small amount of chicken broth concentrate, or simply omit it and add a little extra salt and seasoning to enhance flavor.
Print
Greek Stuffed Onions with Savory Rice and Herb Filling Recipe
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
Description
Savory Greek Stuffed Onions are a delightful and hearty dish that combines sweet onions with a flavorful filling of ground beef, aromatic herbs, and rice, all simmered in a rich tomato sauce and baked to perfection. This traditional Greek recipe is perfect for a comforting meal that will impress your taste buds with its blend of tender textures and zesty, savory flavors.
Ingredients
Scale
Onions
- 8 medium yellow onions
Filling
- ¾ cup short grain or arborio rice (soaked)
- 4 tbsp olive oil
- 4 cloves garlic (minced)
- 1 medium yellow onion (diced small)
- 1 lb lean ground beef
- 1 each tomato (grated)
- 3 tbsp tomato paste
- 2 tbsp lemon juice
- ⅓ cup fresh chopped parsley
- ⅓ cup fresh chopped mint
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp chicken stock paste
- ½ tbsp dried oregano
Tomato Sauce
- 398 ml canned roma or whole tomatoes (blended)
- 1 cup water
- ¼ cup tomato paste
- ¼ cup lemon juice
- 1 ½ tsp salt
- ½ tsp ground pepper
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a 9-by-13-inch baking dish or two 9-inch dishes for baking the stuffed onions.
- Soak Rice: Soak ¾ cup of short grain or arborio rice in water to soften it for the filling.
- Prepare Onions: Bring a large pot of water to a boil. Trim the tops and bottoms off the 8 onions and peel away the outer skins. Carefully cut a slit down the length of each onion, stopping at the center.
- Boil Onions: Add the onions to the boiling water and cook for about 10-15 minutes until they are softened but still intact.
- Make Tomato Sauce: In a blender, puree the canned tomatoes until smooth to prepare the tomato sauce base.
- Drain Rice: Drain the soaked rice and set it aside for use in the filling.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic and sauté for 4-5 minutes until fragrant and translucent.
- Cook Ground Beef: Add the lean ground beef to the skillet and cook until browned and fully cooked through.
- Prepare Filling: Stir in grated tomato, tomato paste, drained rice, lemon juice, parsley, mint, salt, pepper, chicken stock paste, and oregano. Simmer this mixture for 8-10 minutes to blend the flavors and allow the rice to absorb the liquid.
- Prepare Baking Dish: Pour a thin layer of the blended tomato sauce at the bottom of the prepared baking dish to prevent sticking and add moisture.
- Stuff Onions: Carefully stuff each softened onion with about 2 tablespoons of the meat and rice filling.
- Arrange Onions: Place the stuffed onions tightly together in the baking dish to keep their shape while baking.
- Add Tomato Sauce: Pour the remaining blended tomato sauce evenly over the stuffed onions, then cover the dish tightly with foil.
- Bake Covered: Bake the covered onions in the preheated oven for 30 minutes to allow cooking and melding of flavors.
- Bake Uncovered: Remove the foil and baste the tops of the onions with cooking juices. Continue baking uncovered for an additional 25-30 minutes to brown and caramelize the tops.
- Garnish and Serve: Sprinkle fresh minced parsley over the baked stuffed onions before serving to add a fresh herbal note and vibrant color.
Notes
- Soaking the rice before use helps it cook evenly and absorb flavors without becoming mushy.
- Be gentle when cutting and handling the onions after boiling to prevent them from breaking apart.
- The tomato sauce adds moisture and a rich base, preventing the onions from drying out during baking.
- Using lean ground beef keeps the dish hearty but less greasy.
- Fresh herbs like parsley and mint are key to achieving the authentic Greek flavor profile.
- You can substitute chicken stock paste with vegetable stock paste to make it suitable for vegetarians, but the recipe as is contains beef and chicken stock paste.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Keywords: Greek stuffed onions, savory stuffed onions, ground beef stuffed onions, baked onions, Mediterranean recipes, traditional Greek dish
