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Greek Stuffed Onions

Greek Stuffed Onions
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Greek Stuffed Onions deliver a traditional and flavorful dish featuring tender onions filled with a savory mix of herbs, ground meat or vegetables, grains, and aromatic spices. This comforting yet elegant meal highlights authentic Greek flavors, making it perfect for family dinners or festive occasions, while being nutritious and visually impressive.

Ingredients

Scale

Main Ingredients

  • 4 large sweet, firm onions
  • 1/2 lb (225g) ground lamb or beef (or vegetarian substitute such as mushrooms, lentils, or cooked quinoa)
  • 1 cup cooked rice or bulgur
  • 2 tablespoons tomato paste or sauce
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, finely chopped (from hollowed centers)

Herbs and Spices

  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh mint, chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon black pepper

Additional Ingredients

  • 1 tablespoon lemon juice
  • Water or broth for baking (about 1/2 cup)
  • Optional: crumbled feta or grated kasseri cheese for cheesy variation
  • Optional: red pepper flakes or fresh chili peppers for spicy twist

Instructions

  1. Prepare the Onions: Peel the large onions and carefully hollow them out, leaving a thick outer shell to hold the stuffing. Finely chop the removed onion centers to use in the filling.
  2. Make the Filling: Heat olive oil in a skillet and sauté the chopped onions and minced garlic until fragrant and golden. Add the ground meat or vegetarian substitute and cook until browned. Stir in cooked rice or bulgur, tomato paste, fresh herbs (dill, parsley, mint), spices (cinnamon, allspice, black pepper), and lemon juice. Mix thoroughly until evenly combined.
  3. Stuff the Onions: Gently fill each hollowed onion with the prepared stuffing, packing it firmly but without breaking the onion layers. Place the stuffed onions upright in a baking dish, fitting them snugly to prevent tipping.
  4. Bake to Perfection: Drizzle olive oil over the stuffed onions and pour water or broth into the baking dish to keep them moist. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for about 45 minutes. Remove the foil during the last 10 minutes to allow slight caramelization.
  5. Serve and Enjoy: Let the stuffed onions cool slightly before serving to allow flavors to meld. Garnish with fresh parsley or dill, a drizzle of olive oil, and lemon wedges if desired.

Notes

  • Choose firm onions such as sweet yellow or white varieties to hold stuffing well.
  • Do not overstuff the onions to prevent breaking or overflow during baking.
  • Add water or broth to the baking dish to keep onions tender and prevent drying out.
  • Prepare the filling a few hours ahead for enhanced flavor depth.
  • Use fresh herbs (dill, parsley, mint) for optimal brightness and authentic aroma.
  • Vegetarian options include mushrooms, lentils, or quinoa as meat substitutes.
  • For a spicy variation, add red pepper flakes or fresh chili peppers.
  • Cheesy variations include crumbled feta or grated kasseri cheese mixed into the filling or as a topping.
  • Store leftovers in an airtight container refrigerated up to 3 days; reheat gently.
  • Freeze wrapped onions for up to 2 months; thaw overnight in fridge before reheating.
  • Reheat covered at 325°F (160°C) or steam gently to maintain moisture; avoid microwave reheating.

Nutrition

Keywords: Greek stuffed onions, stuffed onions recipe, Greek appetizers, baked stuffed onions, lamb stuffed onions, vegetarian Greek recipe, traditional Greek dish

Find it online: https://marycorner.com/greek-stuffed-onions/