If you have never tried Greek Stuffed Onions, you are in for a real treat with this Greek Stuffed Onions (Salantourmasi) Recipe. It combines tender, gently boiled onions filled with a savory mixture of ground beef, herbs, and rice, all baked in a luscious tomato sauce that seeps deep into every bite. This traditional dish beautifully balances comforting textures with bright Mediterranean flavors, making it the perfect centerpiece for any gathering or a cozy night at home. Once you try this recipe, it’s bound to become one of your cherished favorites just as it is for many Greek families.
Ingredients You’ll Need
The beauty of this Greek Stuffed Onions (Salantourmasi) Recipe lies in its simple, wholesome ingredients. Each one plays a vital role, from the aromatic herbs that bring brightness to the filling, to the tender onions that cradle every flavorful bite.
- 8 medium yellow onions (preferably oval in shape): They hold the stuffing perfectly while softening to sweet perfection after boiling and baking.
- Fresh parsley for garnish: Adds a fresh, vibrant touch and bright color to finish the dish beautifully.
- ¾ cup short-grain or arborio rice, soaked: Creates a creamy texture inside the onions, absorbing flavors as it cooks.
- 4 tbsp olive oil: For sautéing and bringing richness, a staple in Greek cooking.
- 4 garlic cloves, minced: Imparts a pungent warmth that complements the meat and tomato base.
- 1 medium yellow onion, diced small: Adds a subtle crunch and a hint of sweetness inside the stuffing.
- 1 lb lean ground beef: Provides hearty protein and delicious umami to the filling.
- 1 tomato, grated: Brings juicy freshness and brightness to the mixture.
- 3 tbsp tomato paste: Intensifies the tomato flavor, giving depth to the stuffing.
- 2 tbsp lemon juice: Adds a lively tang that cuts through the richness.
- â…“ cup fresh parsley, chopped: Offers an herbal lift and freshness.
- â…“ cup fresh mint, chopped: Injects a subtle cooling flavor that is uniquely Greek.
- 2 tsp salt: Enhances every flavor in the filling and sauce.
- 1 tsp pepper: Brings mild warmth without overpowering.
- 1 tbsp chicken stock paste: Boosts savory depth in the meat mixture.
- ½ tbsp dried oregano: A classic herb that pairs wonderfully with tomato and beef.
- 1 can (398 ml) roma or whole tomatoes, blended: Forms the base of the tangy tomato sauce.
- 1 cup water: Used to thin the sauce to the right consistency.
- ¼ cup tomato paste: Adds richness and thickens the sauce as it bakes.
- ¼ cup lemon juice: Brightens the sauce with citrus zing.
- 1½ tsp salt: Balances the sauce’s flavors perfectly.
- ½ tsp ground pepper: Provides gentle warmth for the sauce.
How to Make Greek Stuffed Onions (Salantourmasi) Recipe
Step 1: Preheat the Oven
Begin by heating your oven to 425°F (220°C). Getting this step done early ensures the oven is ready to go when you have assembled everything. Prepare a 9×13-inch baking dish, or if you prefer, two smaller sizes will work just as well.
Step 2: Soak the Rice
While prepping your ingredients, soak the rice in water. This step is easy yet essential as it helps the rice cook evenly and absorb the rich flavors from the filling later on.
Step 3: Prepare and Boil the Onions
Start with a large pot of boiling water. Trim the tops and bottoms of each onion and carefully peel off the outer skins to remove the tough layers. Make a slimming slit down the middle of each onion, just about halfway through, to ease stuffing later. Boil the onions gently for 10 to 15 minutes until they are soft but still hold their shape. Once done, take them out and let them cool enough to handle.
Step 4: Make the Tomato Sauce
While the onions are cooling, blend your canned tomatoes until smooth. In a bowl, combine this with water, tomato paste, lemon juice, salt, and pepper. This sauce will be poured over the stuffed onions to bake and infuse every layer with tangy, rich flavor.
Step 5: Make the Stuffing
Heat olive oil in a skillet and gently sauté your garlic and diced onion until soft and fragrant. Add the ground beef and cook until browned and caramelized. To this, stir in the grated fresh tomato, tomato paste, lemon juice, chopped parsley and mint, salt, pepper, chicken stock paste, oregano, and soaked rice. Let everything simmer together briefly, allowing the flavors to marry.
Step 6: Assemble the Stuffed Onions
The fun part is next! Gently peel apart the softened onion layers to create individual cups that will cradle the delicious filling. Stuff each onion layer generously with the meat and rice mixture. Roll or fold the layers carefully to seal the stuffing inside, then arrange them seam-side down in your prepared baking dish.
Step 7: Add Sauce and Bake
Pour your prepared tomato sauce evenly over the stuffed onions. Cover the dish tightly with aluminum foil and bake for one hour. After this, remove the foil and bake uncovered for an additional 30 minutes. This helps the sauce thicken and edges of the onions to caramelize slightly while keeping the interior tender and juicy.
Step 8: Garnish and Serve
Just before serving, sprinkle fresh parsley over the top for a pop of green and fresh flavor. Serve warm to fully appreciate the comforting and layered tastes of this Greek classic.
How to Serve Greek Stuffed Onions (Salantourmasi) Recipe
Garnishes
A simple sprinkle of freshly chopped parsley brightens this dish beautifully, adding a fresh herbal note. You can also add a drizzle of good quality olive oil or a wedge of lemon on the side for extra zestiness that complements the lemon juice inside the filling and sauce.
Side Dishes
This hearty dish pairs wonderfully with a crisp Greek salad, featuring cucumbers, olives, tomatoes, and feta cheese. A side of warm pita bread or crusty country bread is perfect for soaking up the extra tomato sauce. For a lighter balance, steamed green vegetables or roasted potatoes work great as well.
Creative Ways to Present
For a dinner party, try serving individual stuffed onion layers on colorful plates with the tomato sauce artistically drizzled around them. Garnish with mint leaves and small lemon wedges to elevate the presentation. Another fun idea is to serve the onions in small ramekins or mini baking dishes to create a personal portion experience that feels special and intimate.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers—which is rare because this dish is so delicious—they store beautifully in an airtight container in the refrigerator for up to 3 days. Keep the tomato sauce and stuffed onions together to preserve moisture and flavor.
Freezing
You can freeze leftover Greek Stuffed Onions (Salantourmasi) Recipe either assembled before baking or after cooking. Wrap tightly in freezer-safe containers or heavy-duty foil. They will keep well for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a covered baking dish at 350°F (175°C) for about 20-25 minutes until warmed through. Alternatively, microwave on medium power, checking regularly, to avoid drying out the onions and stuffing.
FAQs
Can I use different types of rice for this recipe?
Yes, although short-grain or arborio rice is preferred for its creaminess, you can substitute with other medium-grain rice varieties. Just ensure it soaks beforehand to ensure even cooking inside the onions.
Is it possible to make this dish vegetarian?
Absolutely! Swap the ground beef for sautéed mushrooms or a mix of lentils and finely chopped veggies for a delicious vegetarian version without losing the hearty texture.
Why do the onions need to be boiled first?
Boiling softens the onions so they can be carefully peeled into layers and made pliable enough to be stuffed without breaking. It also reduces their sharpness, bringing out natural sweetness.
Can I prepare this dish ahead and bake it later?
Yes, you can assemble the stuffed onions and cover the baking dish tightly, then refrigerate for up to 24 hours before baking. Just add a bit of extra baking time if the dish goes in cold.
What is the best way to get the tomato sauce thick?
Baking uncovered for the last 30 minutes helps the sauce reduce and thicken beautifully, concentrating the flavors. Stirring in tomato paste before baking also enhances thickness and richness.
Final Thoughts
Trying this Greek Stuffed Onions (Salantourmasi) Recipe is like taking your taste buds on a trip to a loving Greek kitchen, full of warmth, flavorful herbs, and comforting textures. It’s a dish that invites sharing and creates lasting memories. So gather your ingredients, invite some friends or family, and enjoy the beautiful experience of making and savoring this authentic Greek delight together.
Print
Greek Stuffed Onions (Salantourmasi) Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Description
Greek Stuffed Onions (Salantourmasi) is a traditional savory dish featuring tender yellow onions hollowed and filled with a flavorful mixture of ground beef, rice, fresh herbs, and tomato. Slow-baked in a rich tomato sauce, these stuffed onions offer a comforting blend of textures and Mediterranean flavors, perfect for a hearty family meal.
Ingredients
Onions
- 8 medium yellow onions (preferably oval in shape)
- Fresh parsley for garnish
Rice
- ¾ cup short-grain or arborio rice, soaked
Stuffing
- 4 tbsp olive oil
- 4 garlic cloves, minced
- 1 medium yellow onion, diced small
- 1 lb lean ground beef
- 1 tomato, grated
- 3 tbsp tomato paste
- 2 tbsp lemon juice
- â…“ cup fresh parsley, chopped
- â…“ cup fresh mint, chopped
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp chicken stock paste
- ½ tbsp dried oregano
Tomato Sauce
- 1 can (398 ml) roma or whole tomatoes, blended
- 1 cup water
- ¼ cup tomato paste
- ¼ cup lemon juice
- 1½ tsp salt
- ½ tsp ground pepper
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a 9×13-inch baking dish or two 9-inch baking dishes for assembling the stuffed onions.
- Soak the Rice: Begin by soaking the short-grain or arborio rice in water to soften it while you prepare the remaining ingredients.
- Prepare and Boil the Onions: Trim the tops and bottoms off the yellow onions and peel away the tough outer layers. Make a lengthwise slit through each onion, cutting only to the middle to create a reliable pouch. Boil the onions in a large pot of boiling water for 10 to 15 minutes until they are softened. Remove them from the water and allow to cool.
- Prepare Tomato Sauce: Blend the canned roma or whole tomatoes until smooth. In a bowl, combine the blended tomatoes with water, tomato paste, lemon juice, salt, and pepper. Set this sauce mixture aside for later use.
- Make the Stuffing: Heat olive oil in a skillet over medium heat. Sauté the minced garlic and diced onion until they become soft and translucent. Add the lean ground beef to the skillet and cook until browned thoroughly. Stir in the grated tomato, tomato paste, lemon juice, fresh parsley and mint, salt, pepper, chicken stock paste, dried oregano, and the soaked rice. Mix well and allow the mixture to simmer briefly for flavors to meld.
- Assemble the Stuffed Onions: Carefully peel the boiled onions, separating the layers carefully to form individual cups. Stuff each onion layer with the meat and rice mixture, rolling or folding layers to seal the stuffing securely. Place each stuffed onion seam-side down into the prepared baking dish.
- Add Sauce and Bake: Pour the prepared tomato sauce evenly over the stuffed onions. Cover the baking dish with foil and bake in the preheated oven for 1 hour. Afterward, remove the foil and continue baking for an additional 30 minutes until the sauce has thickened and the onions are thoroughly tender.
- Garnish and Serve: Once baked, garnish the stuffed onions with fresh parsley and serve warm for a delicious and satisfying meal.
Notes
- Soaking the rice beforehand helps achieve a tender filling that cooks evenly during baking.
- When peeling boiled onions, handle gently to keep the layers intact for stuffing.
- Ensure the tomato sauce coverage is ample to keep the onions moist during baking.
- This dish pairs well with a side of Greek salad or crusty bread to soak up the sauce.
- If desired, substitute ground beef with ground lamb for a more traditional Greek flavor.
