Description
Discover the comforting and unique flavors of Greek Stuffed Onions, a dish that transforms humble onions into a gourmet meal. Bursting with savory beef, rice, and aromatic herbs, this recipe is perfect for impressing guests or treating your family.
Ingredients
- Large onions (Vidalia, Spanish, or large yellow)
- Lean ground beef
- Medium-grain or short-grain rice (like Arborio or Carolina rice)
- Fresh dill
- Fresh mint
- Fresh parsley
- Crushed tomatoes
- Tomato paste
- Extra virgin olive oil
- Finely chopped garlic
- Salt
- Freshly ground black pepper
- Ground cinnamon or allspice (optional)
- Vegetable or beef broth
Instructions
- First, gently peel your large onions, trimming just the very ends so they stand flat. Using a small, sharp knife, carefully cut around the core of each onion, leaving about a 1/2-inch border from the outer layers. Scoop out the inner layers of the onion, being careful not to pierce the outer shell. Finely chop the inner pieces and set aside for the stuffing.
- Bring a large pot of salted water to a boil. Carefully place the hollowed-out onion shells into the boiling water and blanch them for about 10-15 minutes, or until they are slightly softened and pliable. Drain them well and let them cool slightly.
- While the onions are blanching, heat a generous drizzle of olive oil in a large skillet over medium heat. Add the finely chopped inner onion pieces and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Increase the heat slightly and add the lean ground beef to the skillet. Break it up with a spoon and cook until it's nicely browned. Drain off any excess fat.
- Stir in the uncooked rice, a good portion of your fresh dill, mint, and parsley (reserving some for the sauce), tomato paste, salt, pepper, and that optional pinch of cinnamon or allspice. Stir to combine all the flavors and add about 1/4 cup of water or broth. Cook for 2-3 minutes, stirring constantly.
- Once the blanched onion shells are cool enough to handle, carefully fill each one with the prepared beef and rice stuffing. Don't overpack them too tightly, as the rice will expand during cooking. Place any leftover stuffing around the onions in the cooking pot.
- Choose a large, deep oven-safe pot or Dutch oven where the stuffed onions can fit snugly in a single layer. Arrange the stuffed onions side-by-side and spoon any leftover stuffing in between them.
- In a bowl, combine the crushed tomatoes, the remaining fresh dill, mint, and parsley, a generous splash of olive oil, and enough vegetable or beef broth to come about halfway up the sides of the stuffed onions. Season with a little extra salt and pepper.
- Pour the tomato broth mixture over and around the stuffed onions. Cover the pot tightly with a lid or foil. Cook on the stovetop over low heat for 1.5-2 hours, or in a preheated oven at 350°F (175°C) for 1.5-2 hours, until the onions are incredibly tender and the rice is fully cooked. Check halfway through and add more broth or water if needed.
- Once cooked, remove the pot from the heat and let it rest, still covered, for about 15-20 minutes.
- Prep Time: 30 mins
- Cook Time: 2 hours
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 stuffed onion
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 50 mg
Keywords: Selecting onions of similar size is helpful for even cooking. When hollowing out the onions, take your time to create a sturdy shell. Don't skip the blanching step for tenderness. Leave a little room at the top of each onion when filling, as rice expands during cooking. For extra flavor, add a squeeze of fresh lemon juice before serving.