Greek Stuffed Onions (Print version)

Tender Greek Stuffed Onions filled with beef, rice, herbs, and tomato sauce, baked until sweet and saucy.

# Ingredients:

For the onions

01 - 7 large yellow or white onions, about 3 lb (1.4 kg)
02 - 1 tablespoon kosher salt, for the boiling water

For the filling

03 - 3 tablespoons olive oil
04 - 1 small onion or reserved onion centers, finely chopped
05 - 5 garlic cloves, minced
06 - 1 1/2 lb (680 g) lean ground beef
07 - 1 cup (200 g) Arborio or medium-grain rice, rinsed
08 - 1 cup (240 ml) tomato puree
09 - 1 1/2 cups (360 ml) reserved onion broth
10 - 1/3 cup chopped fresh parsley
11 - 2 tablespoons chopped fresh mint or 1 teaspoon dried mint
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon dried dill
14 - 1 1/2 teaspoons kosher salt
15 - 1/2 teaspoon black pepper

For the sauce

16 - 2 cups (480 ml) tomato puree
17 - 2 cups (480 ml) reserved onion broth
18 - 3 tablespoons olive oil
19 - 3 tablespoons balsamic vinegar
20 - 1/2 teaspoon kosher salt
21 - 1/4 teaspoon black pepper
22 - Chopped fresh parsley, for serving

# Instructions:

01 - Trim the tops and roots from the onions and peel them. Cut one slit down the side of each onion, stopping at the center. Boil in salted water for 10-15 minutes, until the layers soften and bend. Reserve 4 cups of the onion broth, then drain and cool.
02 - Gently peel off the large onion layers for stuffing. Chop the small inner pieces and any torn layers for the filling or to line the baking dish.
03 - Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes until soft. Add garlic and beef, then cook until the beef is no longer pink, breaking it into small pieces.
04 - Stir in 1 cup tomato puree, rice, 1 1/2 cups onion broth, parsley, mint, oregano, dill, salt, and pepper. Cook for 6-8 minutes, until most of the liquid is absorbed but the rice is still firm.
05 - Heat the oven to 400°F (200°C). Spoon 1-2 tablespoons filling into each onion layer and roll it around the filling. Arrange the packets tucked side down in a snug single layer in a baking dish.
06 - Whisk together 2 cups tomato puree, 2 cups onion broth, 3 tablespoons olive oil, balsamic vinegar, salt, and pepper. Pour the sauce evenly over the stuffed onions.
07 - Cover tightly with foil and bake for 45 minutes. Uncover and bake for 35-40 minutes more, until the onions are tender, the rice is cooked, and the sauce has thickened. Broil for 1-2 minutes if you want more color.
08 - Let the stuffed onions rest for 10 minutes before serving. Spoon sauce over the top and finish with chopped parsley.

# Good to know:

01 - Best served warm after a 10-minute rest.
02 - Use the reserved onion broth in both the filling and sauce for better flavor.
03 - The rice finishes in the oven, so do not cook it fully in the skillet.

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