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Greek Stuffed Onions

Greek Stuffed Onions

Discover the heartwarming flavors of Greek Stuffed Onions, a dish filled with savory ingredients that brings comfort and Mediterranean magic to your table.
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Prep Time 30 minutes
Cook Time 2 hours
Cooling Time 10 minutes
Total Time 2 hours 40 minutes
Servings: 6 onions
Course: DINNER RECIPES
Cuisine: Greek
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffed Onions
  • 6 large onions these are perfect for hollowing and stuffing.
  • 1 large onion finely diced
  • 5 cloves garlic minced
For the Filling
  • 1.5 pounds ground chuck provides rich, savory flavor
  • 1 teaspoon fine sea salt enhances flavors
  • 0.5 teaspoon black pepper balances the dish
  • 1 14-ounce can crushed plum tomatoes adds depth and moisture
  • 1 cup arborio rice cooks beautifully
  • 0.25 cup flat-leaf Italian parsley fresh and aromatic
  • 0.25 cup fresh mint adds refreshing note
  • 2 teaspoons dried oregano captures Mediterranean essence
  • 0.5 cup crumbled feta cheese creamy, tangy finish
  • 1 6-ounce can tomato paste thickens the filling
  • 1 cup boiled onion centers adds sweetness and texture
For Cooking
  • 4 tablespoons extra virgin olive oil enriches the filling
  • 3 cups saved onion broth provides moisture while baking
  • Salt & pepper to taste

Equipment

  • Baking dish
  • Skillet

Method
 

How to Make Greek Stuffed Onions
  1. Preheat the oven to 350°F (175°C). Prepare a baking dish by lightly greasing it with olive oil.
  2. Cut the tops off the large onions and carefully hollow them out, making sure to save the centers for later use.
  3. Heat the olive oil in a skillet over medium heat. Add the finely diced onion and minced garlic. Sauté for about 5 minutes until softened.
  4. Brown the ground chuck in the skillet, cooking it until it’s nicely browned, about 8-10 minutes.
  5. Combine the salt, black pepper, crushed tomatoes, arborio rice, parsley, mint, dried oregano, feta cheese, tomato paste, and finely diced onion centers into the skillet. Stir together.
  6. Stuff the hollowed-out onions with the filling, packing it tightly.
  7. Arrange the stuffed onions upright in the baking dish, then pour the saved onion broth around them.
  8. Cover the baking dish tightly with foil and bake for 2 hours.
  9. Cool the onions for a few minutes out of the oven before serving. Garnish with extra parsley or mint if desired.

Nutrition

Serving: 1onionCalories: 350kcalCarbohydrates: 35gProtein: 22gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Ensure that you hollow the onions carefully to avoid breaking them. Rinse the arborio rice until the water runs clear for better texture.

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