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Greek Stuffed Onions

Delicious Greek Stuffed Onions for a Cozy Family Meal

Experience the delight of Greek Stuffed Onions—a show-stopping dish filled with spiced beef, rice, and rich tomato sauce, perfect for any meal.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 1 hour 55 minutes
Servings: 4 stuffed onions
Course: Dinner
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Onions
  • 6 large yellow or sweet onions Provides structure and natural sweetness; sweet onions are milder.
  • Salt Enhances flavor and seasons water for boiling; sea salt or kosher is best.
For the Filling
  • 1 tablespoon olive oil Adds richness and moisture to the filling; substitute any neutral oil if needed.
  • 1 lb ground beef (or ground lamb) The main protein source that adds depth; ground turkey or chicken can make it leaner.
  • 1/2 cup long-grain rice Acts as a binder in the filling; brown rice or quinoa makes for gluten-free options.
  • 1 small onion, finely chopped Boosts flavor in the filling; shallots can be a suitable alternative.
  • 2 cloves garlic, minced Adds aromatic depth; garlic powder works in a pinch, but fresh is preferred.
  • 1/4 cup fresh parsley, chopped Brings freshness and color; try cilantro or basil for a twist.
  • 2 tablespoons fresh mint, chopped (or 1 tsp dried) Provides classic Greek flavor; dried mint can substitute.
  • 1 teaspoon ground allspice Infuses warm, spicy notes; nutmeg and cinnamon can be mixed for a substitute.
  • 1/2 teaspoon ground cinnamon Complements savory meat flavors; leave out if preferred or substitute with nutmeg.
For the Sauce
  • 2 tablespoons olive oil Forms the sauce base, adding richness; can be replaced with another cooking oil.
  • 1 can (14 oz) crushed tomatoes Creates a saucy base with moisture and acidity; fresh tomatoes can be used instead.
  • 1/2 cup beef or vegetable broth Adds depth to the sauce; chicken broth or vegetarian options also work well.
  • 1 teaspoon dried oregano Provides signature Mediterranean flavor; fresh oregano can be used as a substitute.
  • 1 tablespoon fresh dill (or 1 teaspoon dried) Enhances herbaceous notes; fennel fronds are a close alternative.
  • Juice of 1 lemon Brightens the sauce flavor; fresh lemon juice is the best option.
Garnish
  • Chopped parsley or dill Adds freshness and appeal; lemon wedges accompany to enhance the dish.

Equipment

  • large pot
  • colander
  • large skillet
  • Casserole Dish
  • Saucepan
  • aluminum foil

Method
 

Preparation Steps
  1. Start by bringing a large pot of salted water to a boil. While the water heats, trim 1 inch off the root end and the top of each onion. Score the sides of the onions to help peel them easily. Once boiling, carefully add the onions and let them cook for 10-12 minutes until they become slightly tender but not fully soft.
  2. Once boiled, drain the onions and allow them to cool in a colander for a few minutes. Gently peel away the outer layers of each onion to form cups, reserving the smaller inner pieces for the filling.
  3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until they're translucent and fragrant, about 4-5 minutes. Then, add 1 pound of ground beef or lamb to the skillet, cooking until browned. Allow it to cool slightly, then mix in the rice, chopped herbs, and spices for a flavorful filling.
  4. Take each onion cup and fill it generously with the beef-rice mixture, packing gently but not too tightly to avoid bursting. Arrange the stuffed onions seam-side down in a greased casserole dish.
  5. In a separate saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic, sautéing for about 1 minute until it's fragrant. Stir in the crushed tomatoes and 1/2 cup of beef or vegetable broth, seasoning with oregano, dill, and lemon juice. Allow this mixture to simmer for 5-7 minutes.
  6. Carefully pour the prepared sauce over the stuffed onions, making sure they are well coated. Cover the dish with aluminum foil to keep the moisture in while baking. Preheat your oven to 375°F and place the casserole in the oven, baking it for 45 minutes.
  7. After 45 minutes, remove the foil and continue baking for an additional 20-30 minutes until the onions are tender and the tops are slightly golden. Allow the Greek Stuffed Onions to rest for 5-10 minutes before serving. Garnish with fresh parsley or dill, along with lemon wedges for an extra zing.

Nutrition

Serving: 1stuffed onionCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Store leftover Greek Stuffed Onions in an airtight container for up to 4 days in the fridge. For longer storage, freeze your stuffed onions for up to 3 months. Reheat in the oven at 350°F for about 20-30 minutes, ensuring they retain their texture and flavors.

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