Description
Tender onion layers stuffed with a fragrant beef-and-rice filling, baked in a tangy tomato sauce. This cozy Greek-inspired recipe is comforting, elegant, and perfect for sharing.
Ingredients
6 large yellow onions, boiled until softened and layers separated
1 lb ground beef (or lamb/turkey for variation)
½ cup uncooked rice
2 tbsp tomato paste
2 tbsp fresh lemon juice
¼ cup fresh parsley, chopped
2 tbsp fresh mint, chopped (optional but recommended)
3 tbsp olive oil, divided
3 cloves garlic, minced
Salt and pepper, to taste
2 cups tomato sauce
½ cup water or broth
Instructions
Parboil onions: Boil onions 10–15 minutes until tender. Drain, cool slightly, and separate into layers.
Make the filling: In a skillet, heat 2 tbsp olive oil. Sauté garlic until fragrant. Add beef and cook until browned. Stir in rice, tomato paste, lemon juice, parsley, mint, salt, and pepper. Cook a few minutes until partially done.
Stuff onions: Spoon filling into onion layers and roll gently to close.
Prepare sauce: Whisk together tomato sauce, remaining olive oil, and broth. Spread some in the bottom of a baking dish.
Assemble & bake: Arrange stuffed onions seam-side down. Cover with remaining sauce. Cover with foil and bake at 425°F for 1 hour. Remove foil and bake another 20–30 minutes until caramelized and tender.
Serve: Rest 10 minutes before serving. Garnish with parsley and lemon juice.
Notes
Swap beef for lamb or turkey depending on preference.
To make vegetarian, replace beef with mushrooms and lentils.
Store leftovers in the fridge up to 3 days or freeze up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 4 stuffed onions
- Calories: ~320
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
Keywords: Greek stuffed onions, Mediterranean comfort food, baked onion rolls
