Description
Discover how to make delicious Greek Stuffed Onions with this easy recipe. Learn the traditional method and impress your guests!
Ingredients
- 8 medium yellow onions (more oval in shape if possible)
- fresh parsley for garnish
- 180 g (3/4 cup) short grain or arborio rice, soaked
- 60 ml (4 tbsp) olive oil
- 4 garlic cloves, minced
- 1 medium yellow onion, diced small
- 450 g (1 lb) lean ground beef
- 1 tomato, grated
- 45 ml (3 tbsp) tomato paste
- 30 ml (2 tbsp) lemon juice
- 80 g (1/3 cup) fresh chopped parsley
- 80 g (1/3 cup) fresh chopped mint
- 2 tsp (10 ml) salt
- 1 tsp (5 ml) pepper
- 15 g (1 tbsp) beef stock paste
- 5 g (1/2 tbsp) dried oregano
- 398 ml can roma or whole tomatoes, blended
- 240 ml (1 cup) water
- 60 ml (1/4 cup) tomato paste
- 60 ml (1/4 cup) lemon juice
- 1 1/2 tsp (8 ml) salt
- 5 g (1/2 tsp) ground pepper
Instructions
- Set your oven to heat to 425°F. Prepare a baking dish measuring 9-by-13 inches or opt for two 9-inch dishes instead.
- While you get the other items ready, let the rice soak in water.
- To prepare the onions, take a big pot and fill it with water, allowing it to reach a boil on medium-high heat. Trim the tops and bottoms of the onions, peel away the outer skin, and remove the tough outer layers. Carefully make a cut along the onion’s length without cutting all the way through. Once the water is boiling, place the onions in the pot and boil until they become tender and the layers can be separated easily, which takes about 10-15 minutes. Let them cool down afterward.
- Blend the canned tomatoes in a blender, then mix in all the ingredients for the tomato sauce and put it aside.
- Drain the water from the rice and set it aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onions and garlic, cooking them for 4-5 minutes until they become soft.
- Introduce the ground beef to the pan and cook until it’s browned. Mix in the grated tomato, tomato paste, rice, lemon juice, parsley, mint, salt, pepper, beef stock paste, and oregano. Stir everything together and let it simmer for 8-10 minutes, allowing the rice to partially cook and the liquid to be absorbed. Take it off the heat and let it cool.
- Pour a small amount of the tomato sauce mixture across the bottom of the large baking dish (or divide it between two dishes if using both).
- Separate each boiled onion layer with your fingers so that you have individual layers. Place approximately 2 tablespoons of the filling in the center of each layer, then roll them gently so the edges overlap.
- Place the rolled onions into the baking dish, ensuring they are packed closely together.
- After arranging all the stuffed onions in the dish, pour the remaining tomato sauce over them and cover the dish with foil (divide the sauce if using two dishes). Bake for 30 minutes. Then, take the foil off, baste the onion tops with the juices from the pan, and continue baking uncovered for another 25-30 minutes until they become very tender and slightly caramelized.
- Finish the dish by sprinkling fresh chopped parsley on top and enjoy!