If you’re on the hunt for a comfort dish that sings with flavor and tradition, let me introduce you to the irresistible charm of Greek Stuffed Onions (Salantourmasi) Recipe. This dish brings together tender, sweet onions stuffed with a savory blend of ground beef, herbs, and rice, all gently baked in a rich tomato sauce that soaks in every delicious bite. It’s a wonderful harmony of textures and tastes, perfect for cozy dinners or special occasions where you want to impress without spending hours in the kitchen.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in creating the beautiful blend of flavors, textures, and color that make Greek Stuffed Onions (Salantourmasi) Recipe so unforgettable. These simple yet essential ingredients come together in a way that transforms humble onions into a standout dish.
- 8 medium yellow onions (preferably oval in shape): These form the edible cups that hold the delicious stuffing and soften perfectly when baked.
- Fresh parsley for garnish: Adds a pop of vibrant color and fresh herbal aroma at the end.
- ¾ cup short-grain or arborio rice, soaked: This helps absorb the juices and keeps the stuffing moist and cohesive.
- 4 tbsp olive oil: Brings richness and helps soften the garlic and onions during sautéing.
- 4 garlic cloves, minced: Imparts a warm, savory backbone to the filling.
- 1 medium yellow onion, diced small: Builds layers of sweetness and texture inside the stuffing.
- 1 lb lean ground beef: Adds hearty, meaty depth that’s balanced with herbs and tomato.
- 1 tomato, grated: Fresh tomato flavor that brightens the filling with natural sweetness.
- 3 tbsp tomato paste: Concentrates the tomato essence for richness in both filling and sauce.
- 2 tbsp lemon juice: Brings brightness and a gentle tang that elevates the overall flavor.
- â…“ cup fresh parsley, chopped: Freshness brewed into every bite of the stuffing.
- â…“ cup fresh mint, chopped: A fragrant burst that adds an unexpected but delightful twist.
- 2 tsp salt: Enhances all the flavors and ensures the dish is perfectly seasoned.
- 1 tsp pepper: Adds subtle heat and depth.
- 1 tbsp chicken stock paste: Intensifies the savory notes in the meat and rice mixture.
- ½ tbsp dried oregano: A classic Greek herb that ties everything neatly together.
- 1 can (398 ml) roma or whole tomatoes, blended: Forms the luscious tomato sauce that bathes the onions during baking.
- 1 cup water: Loosens the sauce to just the right consistency.
- ¼ cup tomato paste: Deepens the color and richness of the baking sauce.
- ¼ cup lemon juice: Adds a gentle zest to the sauce, balancing the sweetness of the tomatoes.
- 1½ tsp salt: Perfectly seasons the sauce for a balanced taste.
- ½ tsp ground pepper: Just enough to bring warmth to the sauce without overpowering it.
How to Make Greek Stuffed Onions (Salantourmasi) Recipe
Step 1: Prepare your oven and dish
The very first thing to do is preheating your oven to a toasty 425°F (220°C). Get your 9×13-inch baking dish ready — if you don’t have one, two smaller 9-inch dishes will do just fine. This ensures your onions bake evenly and soak up all that wonderful sauce.
Step 2: Soak the rice
While prepping the rest of the ingredients, soaking the short-grain rice helps it cook perfectly tender inside the onions. This little step prevents any crunchiness and helps the rice absorb all the savory juices as it bakes.
Step 3: Parboil and prepare the onions
Bring a big pot of water to a rolling boil. Trim the tops and bottoms of your onions and peel off the tough outer layers until you reveal the tender inner ones. Carefully cut a lengthwise slit about halfway through each onion, so the layers can be separated slightly later. Boil the onions for 10 to 15 minutes until they’re softened but not falling apart. This softening makes the onions pliable enough for stuffing and gives you that melt-in-your-mouth texture.
Step 4: Blend and mix the tomato sauce
While the onions cool, blend your canned tomatoes until smooth. In a mixing bowl, combine this with water, tomato paste, lemon juice, salt, and pepper. This fragrant sauce will envelop your onions during baking, infusing them with vibrant flavor and beautiful color.
Step 5: Make the meat and rice filling
Heat olive oil in a skillet. Sauté garlic and diced onion until soft and fragrant. Add the ground beef and cook until browned. Stir in the grated fresh tomato, tomato paste, lemon juice, fresh parsley, mint, salt, pepper, chicken stock paste, dried oregano, and drained rice. Let it all simmer together so the flavors marry and the rice begins to absorb the juices. This filling is where the soul of the Greek Stuffed Onions (Salantourmasi) Recipe really shines.
Step 6: Peel, stuff, and prepare onions for baking
Gently peel the layers of each onion cut during step three, creating neat cups perfect for stuffing. Carefully spoon the meat and rice mixture into each onion layer, folding or rolling them back to seal in the stuffing. Place each stuffed onion seam-side down in your baking dish — this helps them keep their shape as they cook.
Step 7: Bake the onions
Pour the tomato sauce evenly over the stuffed onions. Cover the dish tightly with foil to keep in moisture. Bake for one hour, then remove the foil and return the dish to the oven for another 30 minutes. This final bake thickens the sauce and ensures the onions are tender with a luscious finish.
Step 8: Garnish and serve
Once out of the oven, sprinkle fresh parsley over the top for a fresh, herbaceous lift. Serve these warm, and prepare for compliments flying your way — Greek Stuffed Onions (Salantourmasi) Recipe is truly a dish to be savored.
How to Serve Greek Stuffed Onions (Salantourmasi) Recipe
Garnishes
Simple garnishes make a big difference: a sprinkle of freshly chopped parsley not only adds vibrant color but also brings an aromatic freshness to this hearty dish. You can even experiment with a few mint leaves to echo the herbaceous notes in the stuffing.
Side Dishes
This dish pairs beautifully with light, crisp salads like a Greek village salad with cucumber, tomato, and feta. You might also enjoy serving it alongside creamy mashed potatoes or crusty bread to soak up the flavorful tomato sauce.
Creative Ways to Present
For a more elegant presentation, serve each stuffed onion nestled on a plate with a drizzle of the rich tomato sauce around it and a lemon wedge on the side for an extra kick. If you’re feeling festive, place a dollop of tangy Greek yogurt or tzatziki on top to balance the richness with cool creaminess.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Stuffed Onions (Salantourmasi) Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors even deepen, making for a delicious next-day meal that’s easy to reheat.
Freezing
You can freeze leftover stuffed onions for longer storage. Wrap each onion tightly or place them in a freezer-safe dish covered with foil or plastic wrap. Frozen, they stay tasty for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the onions gently in a covered baking dish at 350°F (175°C) until heated through, about 20 minutes. This keeps the onions moist and the sauce luscious. Microwave works in a pinch, but baking is best for maintaining texture and flavor.
FAQs
Can I use a different type of meat for the stuffing?
Absolutely! While ground beef is traditional, you can substitute ground lamb, pork, or even turkey for a different flavor profile. Just ensure the meat is lean and adjust cooking times slightly if needed.
Is it necessary to soak the rice before stuffing?
Soaking the rice is highly recommended as it helps the grains cook evenly and absorb the savory juices within the onions. Skipping this step may result in undercooked rice or a less tender filling.
Can I make this recipe vegetarian?
Yes, you can create a vegetarian version by replacing the meat with sautéed mushrooms or lentils, and enhancing with extra herbs and spices. The rich tomato sauce and herbs will still make for a satisfying dish.
Why do I need to boil the onions before stuffing?
Boiling softens the onions just enough to separate the layers without them breaking apart, making it easier to create cups for the filling. It also ensures the onions become tender after baking, rather than crunchy or tough.
Can I prepare Greek Stuffed Onions (Salantourmasi) Recipe ahead of time?
Definitely! You can assemble the stuffed onions a day in advance and refrigerate them covered. Just add the sauce and bake fresh when you’re ready to serve for the best results.
Final Thoughts
Greek Stuffed Onions (Salantourmasi) Recipe is a treasure from the heart of Greek home cooking — it wraps comforting flavors and textures into one satisfying dish that’s both elegant and approachable. Whether you’re cooking for family, friends, or simply treating yourself, this recipe promises warmth, tradition, and plenty of delicious moments. Trust me, once you try it, it’s guaranteed to become one of your favorites to make and share.
Print
Greek Stuffed Onions (Salantourmasi) Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 6 to 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Description
Greek Stuffed Onions (Salantourmasi) is a traditional savory dish featuring tender onion cups filled with a flavorful mixture of ground beef, rice, fresh herbs, and tomato, slow-baked in a rich tomato sauce. This comforting recipe combines aromatic Mediterranean spices with a deliciously hearty filling, perfect as a main course or part of a Greek-inspired meal.
Ingredients
Onions and Garnish
- 8 medium yellow onions (preferably oval in shape)
- Fresh parsley for garnish
Rice
- ¾ cup short-grain or arborio rice, soaked
Filling
- 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 and Prepare Baking Dish: Preheat your oven to 425°F (220°C). Prepare a 9×13-inch baking dish or two 9-inch baking dishes to accommodate the stuffed onions.
- Soak Rice: Soak the short-grain or arborio rice in water to soften it, which helps achieve a tender texture when cooked inside the onions.
- Prepare Onions: Bring a large pot of water to a boil. Trim the tops and bottoms off the onions and peel off the tough outer layers. Make a lengthwise slit on each onion down to the middle. Boil the onions for 10-15 minutes until they soften, then carefully remove and allow to cool.
- Make Tomato Sauce: Blend the canned tomatoes and combine them with water, tomato paste, lemon juice, salt, and pepper in a bowl. Set this sauce mixture aside for later use.
- Cook Filling: Heat olive oil in a skillet over medium heat. Sauté the minced garlic and diced onion until translucent and fragrant. Add the ground beef and cook until browned. Stir in grated tomato, tomato paste, lemon juice, fresh parsley, fresh mint, salt, pepper, chicken stock paste, dried oregano, and the soaked rice. Simmer the mixture to combine all flavors thoroughly.
- Stuff the Onions: Once cooled, carefully peel each onion into individual layers that form cups. Stuff each onion layer generously with the meat and rice filling, rolling or folding them carefully to seal. Place each stuffed onion seam-side down into the prepared baking dish.
- Bake the Onions: Pour the prepared tomato sauce evenly over the stuffed onions. Cover the baking dish with aluminum foil and bake at 425°F (220°C) for 1 hour. Remove the foil and continue baking for an additional 30 minutes to allow the sauce to thicken and the onions to become tender.
- Garnish and Serve: After baking, garnish the stuffed onions with fresh parsley. Serve warm as a hearty main dish or alongside other Mediterranean favorites.
Notes
- Be gentle when peeling the onions into layers to keep the cups intact for stuffing.
- Soaking the rice beforehand shortens cooking time and ensures it cooks thoroughly inside the onions.
- Adjust seasoning to taste, especially salt and pepper, as the chicken stock paste adds additional flavor.
- If you prefer a vegetarian version, substitute the ground beef with a mix of cooked lentils and mushrooms.
- This dish is best enjoyed fresh but can be refrigerated and reheated.
