Description
Traditional Greek stuffed onions filled with a flavorful mixture of rice, herbs, and seasoned ground meat, gently baked in a lemony tomato sauce until tender.
Ingredients
- 6 large yellow onions
- 1 lb (450 g) ground beef or lamb
- 1/2 cup uncooked long-grain rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh dill
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 cup crushed tomatoes
- 1/2 cup beef or vegetable broth
- 2 tbsp fresh lemon juice
Instructions
- Preheat oven to 375°F (190°C).
- Peel onions and trim ends. Boil whole onions in water for 10–12 minutes until slightly softened. Drain and cool.
- Carefully separate onion layers, keeping them intact for stuffing.
- In a skillet, heat olive oil over medium heat. Sauté chopped onion and garlic until fragrant.
- Add ground meat and cook until browned.
- Stir in rice, parsley, dill, oregano, salt, and pepper. Cook for 2–3 minutes.
- Remove from heat and let mixture cool slightly.
- Place a spoonful of filling into each onion layer and roll gently to enclose.
- Arrange stuffed onions seam-side down in a baking dish.
- Mix crushed tomatoes, broth, and lemon juice, then pour around the onions.
- Cover with foil and bake for 45–50 minutes until onions are tender and rice is cooked.
- Let rest for 10 minutes before serving.
Notes
- Ground lamb adds a more traditional Greek flavor.
- Serve with a dollop of Greek yogurt or tzatziki.
- Can be made ahead and reheated gently before serving.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek