Greek Stuffed Onions (Salantourmasi)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
6
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Calories
366 kcal
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Course
Main Course
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Cuisine
Greek
Greek Stuffed Onions (Salantourmasi)
Description
This recipe softens yellow onions by boiling and peeling to create natural cups for a filling of ground beef, soaked arborio rice, minced garlic, diced onion, grated tomato, tomato paste, lemon juice, and fresh herbs including parsley and mint. Seasonings include salt, pepper, dried oregano, and chicken stock paste for depth. The tomato sauce, blended from canned Roma tomatoes with water, tomato paste, lemon juice, salt, and pepper, complements the filling with acidity and richness.
After preparing the onions and stuffing, they are arranged in a baking dish and baked until the rice is tender and the flavors meld. The beef adds savory richness while the rice and herbs provide texture and brightness. Lemon juice in both the filling and sauce contributes a fresh tartness balancing the meat’s savoriness.
Serving these stuffed onions warm allows their soft layers and flavorful filling to shine. They pair well with traditional Greek breads or salads. Leftovers keep for three days in an airtight container, making them suitable for make-ahead meals.
Ingredients
- 8 yellow onion more oval in shape if possible, medium
- parsley fresh, for garnish
Stuffing
- 3/4 cup short grain rice or arborio rice, soaked
- 4 tbsp olive oil
- 4 garlic cloves, minced
- 1 onion medium yellow, diced small
- 1 lb ground beef lean
- 1 tomato grated
- 3 tbsp tomato paste
- 2 tbsp lemon juice
- 1/3 cup parsley fresh chopped
- 1/3 cup mint fresh, chopped
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp chicken stock paste
- 1/2 tbsp oregano dried
Tomato sauce
- 398 ml Roma tomatoes can, or whole tomatoes blended
- 1 cup water
- 1/4 cup tomato paste
- 1/4 cup lemon juice
- 1 1/2 tsp salt
- 1/2 tsp black pepper ground
Instructions
- Preheat the oven to 425F. Set aside a 9-by-13-inch baking dish or two 9 inch baking dishes.
- Soak rice in water while you prepare the other ingredients.
- Prep and boil the onions: Fill a large pot with water and bring to a boil over medium-high heat. Cut the top and bottom off the onions and remove their skins, removing the tough outer 1-2 laters. Use a small knife to cut a slit down the onion lengthwise, cutting through to only the middle of the onion. Once the water is boiling, add the onions and boil until they are softened and the layers remove easily, about 10-15 minutes. Set aside to cool.
- Blend the can of tomatoes in a blender and then mix all of the tomato sauce ingredients together and set aside.
- Drain the rice and set aside.
- Turn a large skillet to medium heat. Add olive oil to the pan along with diced onions and garlic and cook for 4-5 minutes until softened.
- Add the ground beef and cook until browned. Stir in the grated tomato, tomato paste, rice, lemon juice, parsley, mint, salt, pepper, chicken stock paste and dried oregano. Stir together to combine and bring to a simmer, let simmer for 8-10 minutes to parboil the rice and let the liquid absorb. Remove from the heat and set aside.
- Pour a thin layer of the tomato sauce mixture on the bottom of the large baking dish (or if using two baking dishes pour a thin layer of tomato sauce on the bottom of each dish).
- Stuff the onions - use your fingers to take apart each layer of the boiled onions so you have single layers. Stuff each onion with about 2 tbsp of the filling, placing in the middle of the onion and gently roll up so that the edges of the onion overlap.
- Add stuffed onions to the large baking dish (or whichever baking dish you're using), making sure they fit tightly together.
- Once all the stuffed onions are in the baking dish, pour the rest of the tomato sauce over the stuffed onions and cover with foil (if using two baking dishes divide the tomato sauce between the two dishes). Bake for 30 minutes. Remove foil, baste the onion tops with the cooking liquids and bake uncovered for another 25-30 minutes, they should be very tender and slightly caramelized when finished.
- Garnish with fresh minced parsley and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve alongside traditional Greek pita bread for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 44.3g | 15% |
| Protein | 21.8g | 44% |
| Fat | 12.2g | 19% |
| Saturated Fat | 2.6g | 13% |
| Polyunsaturated Fat | 1.3g | 8% |
| Monounsaturated Fat | 7.6g | 38% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 45.1mg | 15% |
| Sodium | 1435.6mg | 60% |
| Fiber | 4.9g | 20% |
| Sugar | 11.8g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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