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
Scale
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.
