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Greek Stuffed Onions

Savory Greek Stuffed Onions for an Epic Comfort Meal

Greek Stuffed Onions are a heartfelt meal that brings friends and family together.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 4 onions
Course: Dinner
Cuisine: Greek
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Onions
  • 4 large Yellow or Sweet Onions Choose for their sweetness.
  • 1 teaspoon Salt Enhances overall flavor.
For the Filling
  • 2 tablespoons Olive Oil Use a lighter oil for a healthier version.
  • 1 pound Ground Beef (or Ground Lamb) Ground turkey works as a lighter option.
  • 1 cup Long-Grain Rice Essential for texture.
  • 1 small Onion, chopped Fresh aromatics elevate the filling.
  • 2 cloves Garlic (Minced) Fresh or dried garlic can work.
  • 1 cup Fresh Parsley & Mint (or dried) Bright herbs enhance flavor.
  • 1 teaspoon Ground Allspice Brings warmth.
  • 1 teaspoon Cinnamon Pivotal to Greek cooking.
  • 1 can Crushed Tomatoes Forms the sauce foundation.
  • 1 cup Broth Use vegetable broth for vegetarian.
  • 1 teaspoon Dried Oregano Crucial herb.
  • 1 tablespoon Fresh Dill (or dried) For true Mediterranean palate.
  • 2 tablespoons Lemon Juice Fresh juice is best.
For the Sauce
  • 1 can Crushed Tomatoes Adds depth and tang.
  • 1 cup Broth Complements crushed tomatoes.

Equipment

  • large pot
  • large skillet
  • Medium saucepan
  • Casserole Dish

Method
 

Step‑by‑Step Instructions
  1. Bring a large pot of salted water to a boil and add the large yellow or sweet onions; simmer for 10-12 minutes until tender yet firm.
  2. Remove onions from the water and let cool slightly. Slice the tops and bottoms, then score the sides gently.
  3. In a large skillet, heat olive oil; sauté chopped small onion for 3-4 minutes, then add minced garlic.
  4. Add ground beef (or lamb) to the skillet and cook until browned, about 5-7 minutes.
  5. Stir in long-grain rice, herbs, allspice, cinnamon, salt, and pepper, letting flavors meld for 2-3 minutes before cooling.
  6. Fill each onion cup with the prepared meat and rice mixture. Pack snugly and place in a greased casserole dish.
  7. In a medium saucepan, sauté minced garlic in olive oil, then add crushed tomatoes and broth; stir well.
  8. Mix in dried oregano, fresh dill, and lemon juice, then simmer for 5-7 minutes.
  9. Pour sauce over the stuffed onions in the casserole dish.
  10. Preheat oven to 375°F. Cover casserole with aluminum foil and bake for 45 minutes.
  11. Remove foil and bake for an additional 20-30 minutes until onions are golden brown.
  12. Let stuffed onions rest for 5-10 minutes before serving; garnish with fresh herbs and lemon wedges.

Nutrition

Serving: 1onionCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Ensure onions are boiled just until tender to avoid breaking. Use uniform-sized onions for even cooking and serve in ramekins for an elegant presentation.

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