Name: Greek Stuffed Onions (Salantourmasi) Recipe
Prep time: 30 min
Cook time: 1 h 35 min
Total time: 2 h 5 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, or Salantourmasi, are a comforting and flavorful dish featuring tender onions filled with a savory mixture of ground beef, rice, and herbs. Baked in a rich tomato sauce, they offer a wonderful balance of hearty and fresh, perfect for a family meal or special dinner.

A white rectangular baking dish filled with 15 large stuffed onions arranged in three rows. Each onion layer is cooked to a soft golden-brown with charred spots on top, showing a slightly translucent and roasted texture. The onions are sitting in a rich, chunky red tomato sauce that spreads evenly across the bottom of the dish, with bits of green parsley sprinkled across the top, adding a fresh contrast. The dish edges are stained with cooked tomato juice and caramelized bits. In the top left corner, a silver spoon rests inside the dish, and part of a woman's hand is holding the spoon. The baking dish is placed on a wooden board, with part of a white cloth with green decoration visible in the background, all on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6-8 onions
Parsley for garnish
Serve with: feta cheese, yogurt

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 cooking onions)
3-4 tablespoons balsamic vinegar
Salt to taste
Freshly cracked black pepper to taste

Instructions

Step 1: Prepare the onions by cutting off the tops and bottoms, peeling them, and making a slit down one side without 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, then drain and let cool. Carefully separate the layers, keeping them intact for stuffing.
Step 3: For the filling, heat olive oil in a skillet over medium heat and cook the finely chopped onion until softened, about 8 minutes.
Step 4: Add grated garlic and warm through until fragrant, then add the ground beef. Season with salt and pepper and cook until no longer pink.
Step 5: Stir in 1 cup of tomato puree and cook until thickened. Add the rice, 1 1/2 cups of the reserved onion broth, and salt. Cook for 6-8 minutes until the broth is absorbed, being careful not to overcook.
Step 6: Remove from heat and mix in the parsley, oregano, mint, and dill. Set the filling aside.
Step 7: Stuff each onion layer with 1-2 spoonfuls of filling, then roll to form a stuffed packet. Repeat with remaining layers and filling.
Step 8: Arrange the stuffed onions seam-side down in a baking pan, placing them snugly in a single layer to prevent unrolling.
Step 9: Mix the sauce ingredients in a bowl and pour over the stuffed onions. Cover the pan with foil or parchment paper.
Step 10: Preheat the oven to 400°F (200°C) and bake covered for 45 minutes. Uncover and bake for another 35-45 minutes until tender and caramelized.
Step 11: Turn the oven to Broil and cook the onions for 5 minutes to add color.
Step 12: Let the stuffed onions cool slightly before serving. Garnish with parsley and serve with feta cheese, yogurt, and crusty bread or a fresh salad.

Tips & Variations

Use fresh herbs whenever possible for brighter flavor.
Arborio rice works best to keep the filling firm but tender.
Adjust seasoning to taste, adding a pinch of chili flakes if you like a little heat.
Try lamb instead of beef for a richer taste.
For a vegetarian version, substitute ground beef with cooked lentils or mushrooms.

Storage

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

How to Serve

The image shows a white plate with a green leaf pattern on the rim holding four stuffed onion halves, each golden-brown with slight charring and glazed with reddish tomato sauce that pools around the base; the onions are soft and appear tender with small green herb bits sprinkled on top. Behind the plate, there is a dark blue baking dish filled with similar stuffed onions arranged in neat rows, coated in tomato sauce and garnished with herbs. The plate sits on a wooden board, placed on a white marbled surface with a green patterned cloth and purple flowers to the right side, adding a rustic touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for the stuffing?

Arborio rice is preferred because it holds its shape well and absorbs flavors nicely. However, you can use short-grain rice or medium-grain rice, but avoid long-grain rice as it may become too dry or separate.

How do I prevent the onion layers from falling apart while stuffing?

Be gentle when separating the onion layers and keep them intact. Rolling the filling inside the layers snugly and placing the stuffed onions seam-side down in the baking pan helps keep them together during cooking.