Greek Stuffed Onions

Salantourmasi is a labor of love - tender onion layers wrapped around a savory filling of meat, rice, and herbs, all slowly baked in a rich tomato sauce until the onions become deliciously caramelized. This traditional Greek dish might take some time to prepare, but the combination of sweet onions and hearty filling creates something truly magical. After learning this recipe from my Greek friend's grandmother, it's become my favorite way to transform humble onions into something extraordinary.

Last month, I served these at a gathering, and my friend's father said they reminded him of his mother's cooking in Greece. Sometimes the best compliments come from those who grew up with the real thing.

Essential Ingredients

• Large Yellow Onions: Choose firm, heavy onions with tight outer layers. The bigger they are, the easier they are to stuff
• Arborio Rice: The starchy, short-grain rice helps bind the filling and stays tender during cooking
• Ground Beef: Use meat with some fat content for better flavor and moisture
• Fresh Herbs: Parsley adds brightness, while dried oregano, mint, and dill provide traditional Greek flavors

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Detailed Instructions

Onion Preparation:

Trim tops and bottoms of onions. Cut a slit down one side. Boil in salted water until slightly softened. Save that flavorful onion broth. Carefully separate layers when cool enough to handle.

Filling Creation:

Sauté finely chopped onion until golden. Add minced garlic until fragrant. Brown the ground beef thoroughly. Stir in tomato puree and let it reduce. Add rice and reserved onion broth. Cook until broth is absorbed but rice is still firm. Finish with fresh and dried herbs.

Assembly Process:

Lay out an onion layer, curved side down. Place filling in the center. Roll gently, tucking in sides. Place seam-side down in baking dish. Continue until all layers are filled.

My first attempt at making these was a bit messy - the onions kept unrolling. But with practice, I learned that letting them cool slightly makes them much easier to handle.

Understanding The Sauce

The combination of onion broth and tomatoes creates a sauce that's both light and flavorful. As it reduces during baking, it infuses the stuffed onions with even more flavor.

Temperature Control

Starting covered and then uncovering allows the onions to first cook through, then caramelize beautifully. Those last few minutes under the broiler create irresistible crispy edges.

Make-Ahead Options

You can prepare the components a day ahead - boil and separate the onions, make the filling, and store separately in the refrigerator.

Serving Traditions

In Greece, these are often served as part of a larger spread. I love offering them with crusty bread for soaking up the sauce, and a crisp Greek salad on the side.

Every time I make Salantourmasi, I think about the afternoon I spent in my friend's grandmother's kitchen, watching her deftly separate onion layers and roll them with practiced ease. This dish is more than just stuffed onions - it's a celebration of Greek home cooking, where simple ingredients transform into something truly memorable through time and care.

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Frequently Asked Questions

→ Can I prepare these stuffed onions ahead of time?

Yes, you can assemble them a day ahead and refrigerate, then bake when ready to serve.

→ What type of onions work best for this recipe?

Large, sweet onions like Vidalia or Spanish onions work best as they're easier to stuff and have a mild flavor.

→ Can I freeze leftover stuffed onions?

Yes, they can be frozen for up to 2 months in an airtight container with the sauce.

→ What can I serve with Greek stuffed onions?

Serve with crusty bread, feta cheese, yogurt, and a fresh Greek salad for a complete meal.

→ Why do the onions need to be pre-boiled?

Boiling softens the onions making them easier to separate into layers and stuff without breaking.