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Greek Stuffed Onions (Salantourmasi) Recipe

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★★★★★

4.7 from 52 reviews

Greek Stuffed Onions, known as Salantourmasi, are a flavorful and comforting dish featuring tender layers of onion filled with a savory ground beef and rice mixture, baked in a rich tomato and onion broth sauce. This traditional recipe is perfect for a hearty family meal, served with feta cheese, yogurt, or crusty bread to soak up the delicious juices.

Ingredients

Scale

Onions

  • 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 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

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

  1. Prepare the Onions: Cut off the tops and bottoms of the onions and peel them carefully. Make a slit down one side of each onion, avoiding cutting through the layers. Boil the onions in salted water for 10-15 minutes until softened. Reserve 4 cups of the onion broth for stuffing and sauce. Drain and let cool. Gently separate the onion layers, keeping them intact for stuffing.
  2. Make the Filling: Heat a skillet over medium heat and add the finely chopped onion and olive oil. Cook for about 8 minutes until softened. Add the grated garlic and cook briefly until fragrant. Add the ground beef, season with salt and black pepper, and cook until no longer pink. Stir in 1 cup of tomato puree and cook until thickened. Add Arborio rice, 1 1/2 cups of the reserved onion broth, and more salt. Cook for 6-8 minutes until the broth is absorbed but the rice remains slightly firm. Remove from heat and mix in the chopped parsley, dried oregano, dried mint, and dried dill. Set aside.
  3. Stuff the Onions: Take individual layers of the cooled onions and place 1-2 spoonfuls of the filling in the center. Carefully roll the onion layers around the filling to create stuffed packets. Repeat with remaining onion layers and filling.
  4. Arrange in Pot: Place the stuffed onion packets seam-side down in a baking pan, arranging them snugly in a single layer to prevent unrolling during cooking.
  5. Prepare the Sauce: In a bowl, mix together 2 cups pureed tomatoes, 2 cups reserved onion broth, and 3-4 tablespoons balsamic vinegar. Season with salt and freshly cracked black pepper to taste. Pour this sauce evenly over the stuffed onions in the baking pan. Cover the pan with foil or parchment paper.
  6. Bake: Preheat your oven to 400°F (200°C). Bake the covered stuffed onions for 45 minutes. Then uncover and bake for an additional 35-45 minutes until the onions are tender and caramelized. For a final touch, switch the oven to the Broil setting and broil the onions for 5 minutes to achieve a nice color and slight caramelization on the top.
  7. Serve: Allow the stuffed onions to cool slightly before serving. Garnish with extra parsley if desired. Serve with crusty bread, feta cheese, yogurt, and a fresh salad for a complete and satisfying meal.

Notes

  • 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 moist.
  • For longer storage, freeze the stuffed onions with the sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.
  • The flavors of this dish improve when eaten the next day, allowing the stuffing and sauce to meld beautifully.

Keywords: Greek stuffed onions, Salantourmasi, stuffed onion recipe, Greek main dish, baked stuffed onions, ground beef and rice stuffing

Find it online: https://islawhite.com/greek-stuffed-onions-salantourmasi-recipe-2/