Greek Stuffed Onions (Print Version)
# Ingredients:
→ Onions
01 -
6-8 large onions, whole
02 -
Parsley for garnish
→ Stuffing
03 -
1 cup (200g) Arborio rice
04 -
2-3 tablespoons olive oil
05 -
1 onion, finely chopped
06 -
5-6 garlic cloves, grated
07 -
2 pounds ground beef
08 -
2 cups pureed tomatoes
09 -
1/3 cup fresh parsley, finely chopped
10 -
1 teaspoon dried oregano
11 -
1/2 teaspoon dried mint
12 -
1 teaspoon dried dill
13 -
1 1/2 teaspoons salt, or to taste
14 -
Freshly cracked black pepper
→ Sauce
15 -
2 cups pureed tomatoes
16 -
2 cups onion broth (reserved from boiling)
17 -
3-4 tablespoons balsamic vinegar
18 -
Salt and freshly cracked black pepper to taste
→ For Serving
19 -
Feta cheese
20 -
Yogurt
# Instructions:
01 -
Cut tops and bottoms off onions and peel. Make a slit down one side of each, not cutting through layers. Boil in salted water 10-15 minutes until soft. Reserve 4 cups broth, drain onions, and cool. Separate layers carefully.
02 -
Sauté chopped onion in olive oil until soft, about 8 minutes. Add garlic until fragrant. Cook ground beef with seasonings until browned. Add tomato puree and cook until thickened. Add rice and 1 1/2 cups onion broth, cook 6-8 minutes until absorbed. Stir in herbs.
03 -
Place 1-2 spoonfuls of filling in center of each onion layer. Roll around filling to form packets. Arrange seam-side down in baking pan in single layer.
04 -
Mix sauce ingredients and pour over onions. Cover with foil. Bake at 400°F (200°C) for 45 minutes, then uncover and bake 35-45 minutes more until tender. Broil final 5 minutes for color.
# Notes:
01 -
Can be stored in refrigerator up to 3 days
02 -
Freezes well for up to 2 months
03 -
Tastes even better the next day as flavors develop