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Greek Stuffed Onions

Greek Stuffed Onions are sweet, tender onions filled with savory spiced beef and rice, baked in a rich tomato-herb sauce. A comforting Mediterranean classic perfect for guests or meal prep.
Print Recipe
Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 55 minutes
Servings: 6 portions
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large yellow or sweet onions peeled
  • salt for boiling water
  • 1 tbsp olive oil
  • 1 lb ground beef or ground lamb
  • 1/2 cup long-grain rice rinsed and soaked 10 min
  • 1 small onion finely chopped
  • 4 cloves garlic minced, divided
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh mint chopped (or 1 tsp dried)
  • 1 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • salt and pepper to taste
  • 2 tbsp olive oil for sauce
  • 1 can crushed tomatoes 14 oz
  • 1/2 cup beef or vegetable broth
  • 1 tsp dried oregano
  • 1 tbsp fresh dill or 1 tsp dried
  • 1 lemon juiced
  • parsley or dill for garnish, optional
  • lemon wedges for serving, optional

Equipment

  • large pot
  • large skillet
  • saucepan
  • Casserole dish
  • Kitchen knife

Method
 

  1. Bring a large pot of salted water to a boil. Slice a thin layer off both ends of each onion. Score one side to help peel layers later.
  2. Boil onions for 10–12 minutes until softened but intact. Drain and let cool.
  3. Gently peel back layers into 'cups' for stuffing. Reserve smaller inner layers.
  4. In a skillet, heat 1 tbsp olive oil. Sauté chopped onion for 2–3 minutes until translucent. Add garlic and cook for 30 seconds.
  5. Add ground beef and cook until browned. Stir in rice, parsley, mint, allspice, cinnamon, salt, and pepper. Remove from heat and cool slightly.
  6. Stuff each onion cup with about 2 tbsp of filling. Place seam-side down in a greased casserole dish.
  7. For the sauce, heat 2 tbsp olive oil in a saucepan. Add garlic, cook until fragrant, then stir in tomatoes, broth, oregano, dill, and lemon juice. Simmer for 5–7 minutes.
  8. Pour sauce evenly over the stuffed onions. Cover with foil and bake at 375°F for 45 minutes. Uncover and bake 20–30 minutes more until golden and bubbling.
  9. Let rest 5–10 minutes. Garnish with parsley or dill and serve with lemon wedges.

Notes

Use sweet onions or large yellow ones. Avoid overstuffing. Let the sauce simmer to develop flavor. Great for meal prep or freezing.