Name: Greek Stuffed Onions: Salantourmasi Recipe
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Cuisine: Greek
Ingredients: 6-8 onions; Parsley for garnish; Feta cheese; Yogurt; 1 cup (200g) Arborio rice; 2-3 tablespoons olive oil; 1 onion, finely chopped; 5-6 garlic cloves, grated; 2 pounds ground beef; 1 and 1/2 teaspoons salt, or to taste; Freshly cracked black pepper, to taste; 2 cups pureed canned or fresh tomatoes; 1/3 cup finely chopped fresh parsley; 1 teaspoon dried oregano; 1/2 teaspoon dried mint; 1 teaspoon dried dill; 2 cups pureed tomatoes; 2 cups onion broth (reserved from boiling onions); 3-4 tablespoons balsamic vinegar; Salt to taste; Freshly cracked black pepper, to taste

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Introduction

Greek Stuffed Onions, also known as Salantourmasi, are a comforting and flavorful dish. Tender onion layers are filled with a seasoned mixture of beef, rice, and herbs, then baked in a rich tomato and onion broth sauce. This traditional recipe is perfect for a satisfying meal served with feta and yogurt.

A white ceramic baking dish filled with baked stuffed onions, each onion layered with a shiny light brown and slightly charred skin, sitting in a thick red tomato sauce that coats the bottom of the dish. The onions are arranged in four rows, some near halves and some more rounded, all topped with small bits of green chopped herbs. A silver spoon is placed inside the dish on the top left corner, resting between the onions. The dish is set on a white marbled surface with part of a patterned cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6-8 onions
Parsley for garnish
Feta cheese, for serving
Yogurt, for serving

For the Stuffing:

1 cup (200g) Arborio rice
2-3 tablespoons olive oil
1 onion, finely chopped
5-6 garlic cloves, grated
2 pounds ground beef
1 1/2 teaspoons salt, or to taste
Freshly cracked black pepper
2 cups pureed canned or fresh tomatoes
1/3 cup finely chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon dried mint
1 teaspoon dried dill

For the Sauce:

2 cups pureed tomatoes
2 cups onion broth (reserved from boiling onions)
3-4 tablespoons balsamic vinegar
Salt to taste
Freshly cracked black pepper, to taste

Instructions

Step 1: Prepare the onions by cutting off their tops and bottoms and peeling them. Make a careful slit down one side of each onion, avoiding cutting through the layers.
Step 2: Boil the onions in salted water for 10-15 minutes until softened. Reserve 4 cups of the onion broth for the stuffing and sauce. Drain and let onions cool, then gently separate the layers, keeping them intact for stuffing.
Step 3: For the filling, heat olive oil in a skillet over medium heat and sauté the chopped onion until softened, about 8 minutes. Add grated garlic and cook until fragrant.
Step 4: Add ground beef, season with salt and pepper, and cook until no longer pink. Stir in 1 cup of tomato puree and cook until thickened.
Step 5: Add rice, 1 1/2 cups of reserved onion broth, and more salt if needed. Cook for 6-8 minutes until the broth is absorbed but the rice is not overcooked. Remove from heat and stir in fresh parsley, oregano, mint, and dill. Set aside.
Step 6: Stuff the onions by placing 1-2 spoonfuls of filling in the center of each onion layer, then roll to form a stuffed packet. Repeat with all layers and filling.
Step 7: Arrange the stuffed onions seam-side down in a baking pan, snugly in a single layer to keep them closed while cooking.
Step 8: Prepare the sauce by mixing pureed tomatoes, reserved onion broth, balsamic vinegar, salt, and pepper. Pour the sauce evenly over the stuffed onions and cover the pan with foil or parchment paper.
Step 9: Preheat the oven to 400°F (200°C). Bake covered for 45 minutes, then uncover and bake another 35-45 minutes until tender and caramelized.
Step 10: For the last 5 minutes, switch the oven to broil to add some color to the onions. Remove from oven and let cool slightly before serving.
Step 11: Garnish with extra parsley and serve with crusty bread, feta cheese, yogurt, and a fresh salad on the side.

Tips & Variations

Use fresh herbs whenever possible for the best flavor and aroma in the stuffing.
If you prefer, substitute ground beef with ground lamb for a more traditional Greek taste.
Do not overcook the rice in the filling to prevent it from becoming mushy—al dente is key.
Add a splash of lemon juice to the sauce for a bright, tangy finish.

Storage

Store leftover stuffed onions in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or sauce to keep them moist. For longer storage, freeze in a freezer-safe container with sauce for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly before serving. The flavors often improve after resting overnight.

How to Serve

The image shows a white plate with a green leaf pattern on the edge holding four stuffed onions, glazed with a light brown, slightly charred texture and sitting on a red tomato sauce that has visible chunks and a glossy finish. Each onion has layers that appear soft and tender with a cooked, translucent quality. The plate rests on a round wooden board, and a small yellow flower is placed on the side for decoration. In the background, there is a tight-packed baking dish filled with more stuffed onions that share the same golden brown, cooked texture and red tomato base. The scene is set on a white marbled surface with some purple flowers and a green and white cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of rice for the stuffing?

Arborio rice is preferred because it absorbs liquid well and holds its texture, but short-grain rice or medium-grain rice can be used as alternatives. Avoid long-grain rice as it may not hold the filling together as well.

Is it necessary to boil the onions before stuffing?

Yes, boiling softens the onions and makes the layers pliable enough to separate and roll without breaking, which is essential for successful stuffing and cooking.