If you are looking to delight your taste buds with a unique and heartwarming dish, the Greek Stuffed Onions (Salantourmasi) Recipe is exactly what you need. This traditional recipe transforms humble onions into tender, flavorful parcels bursting with a savory blend of ground beef, aromatic herbs, and tender rice, all simmered in a vibrant tomato sauce. Each bite offers a perfect balance of textures and tastes, making it a memorable meal that’s sure to impress both your family and guests. Trust me, once you try this dish, it will quickly become one of your personal favorites to cook and enjoy.
Ingredients You’ll Need
There is something truly special about the straightforward nature of the ingredients in this dish. Each element plays a key role, creating layers of flavor and texture that come together beautifully in the final bake.
- 8 medium yellow onions: Oval-shaped onions work best for stuffing as they create perfect natural cups to hold the filling.
- Fresh parsley for garnish: Adds a burst of bright, herbaceous freshness to finish the dish.
- ¾ cup short-grain or arborio rice, soaked: Soaking helps soften the rice and ensures it cooks perfectly inside the onions.
- 4 tbsp olive oil: The rich, fruity oil is essential for sautéing and bringing out the dish’s Mediterranean character.
- 4 garlic cloves, minced: Garlic infuses the filling with its unmistakable savory warmth.
- 1 medium yellow onion, diced small: Adds texture and sweetness to the meat mixture.
- 1 lb lean ground beef: Provides hearty protein and combines beautifully with the rice and herbs.
- 1 tomato, grated: Brings natural sweetness and moisture to the filling.
- 3 tbsp tomato paste: Concentrated tomato flavor intensifies the sauce and filling.
- 2 tbsp lemon juice: Brightens the mixture with a touch of citrus zing.
- â…“ cup fresh parsley, chopped: Infuses the filling with a fresh, green note.
- â…“ cup fresh mint, chopped: Adds a unique aromatic lift that balances the richness.
- 2 tsp salt: Essential for enhancing all the flavors.
- 1 tsp pepper: Adds subtle heat to the filling.
- 1 tbsp chicken stock paste: Deepens the savory taste in the filling.
- ½ tbsp dried oregano: Classic Mediterranean herb that complements the stuffing perfectly.
- 1 can (398 ml) roma or whole tomatoes, blended: Forms the base of the luscious tomato sauce poured over the onions.
- 1 cup water: Helps create the perfect consistency for the sauce.
- ¼ cup tomato paste: Adds richness and improves the tomato sauce’s texture.
- ¼ cup lemon juice: Lifts the tomato sauce with refreshing acidity.
- 1½ tsp salt: Balances the sauce’s flavors.
- ½ tsp ground pepper: Gives the sauce a gentle kick.
How to Make Greek Stuffed Onions (Salantourmasi) Recipe
Step 1: Prep and Soak
Start by preheating your oven to 425°F (220°C) and getting your baking dish ready. Soak the rice in water while you gather everything else — this simple step ensures tender grains inside the stuffing, making every bite perfectly soft and flavorful. Meanwhile, prepare the onions by trimming and boiling them gently; this step softens the onions and makes peeling and stuffing much easier later on.
Step 2: Make the Tomato Sauce
In a bowl, blend the canned tomatoes and mix them with water, tomato paste, lemon juice, salt, and pepper. This vibrant sauce will be poured over the stuffed onions, soaking into them as they bake to infuse rich, bright flavors all around. Don’t rush this step — mixing the sauce thoroughly is key to balanced taste.
Step 3: Prepare the Filling
Heat olive oil in a skillet and gently sauté garlic and the diced onion until soft and aromatic. Add lean ground beef, browning it evenly to lock in juiciness. Then, it’s time to stir in the grated tomato, tomato paste, lemon juice, fresh parsley, mint, salt, pepper, chicken stock paste, oregano, and the soaked rice. Simmer everything together until the flavors meld and the mixture thickens slightly. This is the heart of the Greek Stuffed Onions (Salantourmasi) Recipe, so give it your full attention to develop that rich, layered taste.
Step 4: Stuff the Onions
Once cooled, carefully peel each onion into layers that can be stuffed. Fill every layer generously with the meat and rice mixture, folding or rolling each piece to seal in the goodness. Place the stuffed layers into your baking dish with the folded seam side down so they hold their shape while cooking.
Step 5: Bake to Perfection
Pour your homemade tomato sauce over the stuffed onions, making sure they’re completely bathed in this luscious liquid. Cover the baking dish with foil and bake for one hour to allow flavors to marry and onions to become meltingly tender. For the final touch, remove the foil and bake uncovered for an additional 30 minutes — this thickens the sauce and adds a slight caramelized edge that enhances the entire dish.
Step 6: Garnish and Serve
Once baked, garnish the onions with fresh parsley for a pop of color and herbaceous freshness. Serve while warm, so every layer and bite reveals the true magic of Greek Stuffed Onions (Salantourmasi) Recipe, straight from your oven to the table.
How to Serve Greek Stuffed Onions (Salantourmasi) Recipe
Garnishes
Fresh parsley is your go-to garnish here — it adds a vibrant green contrast and a hint of herbal brightness that complements the rich, meaty filling. You can also sprinkle a bit of crumbled feta cheese on top for an extra burst of Greek flavor and creaminess.
Side Dishes
This dish pairs beautifully with simple sides like a crisp cucumber and tomato salad dressed lightly with olive oil and lemon juice, or a classic Greek tzatziki sauce that refreshes the palate. Warm crusty bread is also a fantastic choice to soak up the delicious leftover tomato sauce.
Creative Ways to Present
For a stunning presentation, arrange the stuffed onion layers in a circular pattern on a large serving platter, garnishing with parsley and scattered mint leaves. Serve alongside small bowls of lemon wedges and extra sauce, letting guests customize their plates. You might also scoop the filling out and use it as a stuffing for peppers or zucchini for a colorful variation on Greek Stuffed Onions (Salantourmasi) Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Stuffed Onions (Salantourmasi) Recipe keeps wonderfully in an airtight container in the refrigerator for up to three days. The flavors continue to meld, often tasting even better the next day. Simply cover and chill, and avoid storing for longer to maintain the best texture.
Freezing
If you want to keep this delicious dish for longer, freeze the cooked stuffed onions in a freezer-safe container for up to two months. Make sure they are well covered to prevent freezer burn. Thaw overnight in the fridge before reheating gently to preserve the flavors.
Reheating
Reheat leftovers in the oven at 350°F (175°C), covered with foil, for about 20-25 minutes or until warmed through. Alternatively, microwave portions on medium heat, covered with a damp paper towel to prevent dryness, checking frequently to avoid overheating.
FAQs
Can I use a different type of meat?
Absolutely! While traditional Greek Stuffed Onions (Salantourmasi) Recipe uses ground beef, you can substitute ground lamb for a richer flavor or even ground turkey for a lighter version. Just adjust cooking times accordingly to ensure it’s fully cooked.
Is there a vegetarian version of this recipe?
Yes! Replace the ground meat with a combination of sautéed mushrooms, lentils, or textured vegetable protein. Incorporate extra herbs and spices to boost the savory profile, and continue to use the same rice and tomato sauce base for that authentic taste.
What type of rice works best for this dish?
Short-grain or arborio rice is recommended because it becomes tender and slightly creamy when cooked inside the onions, holding the filling together beautifully. Long-grain rice can become too dry and separate during baking.
Can I prepare the stuffed onions ahead of time before baking?
Definitely! You can assemble the onions up to a day in advance, cover them tightly, and store them in the fridge. When ready, pour the sauce over and bake as instructed. This is a great way to save time on busy days.
How can I make the dish less acidic if I don’t enjoy lemon juice?
You can reduce the lemon juice slightly or substitute with a splash of mild vinegar like apple cider vinegar for a gentler acidity. Balancing with a pinch of sugar can also help mellow the tartness while keeping the dish flavorful.
Final Thoughts
Greek Stuffed Onions (Salantourmasi) Recipe is more than just a meal — it’s a celebration of fresh ingredients and traditional flavors all wrapped up inside tender onions. Whether you’re cooking for family, friends, or simply treating yourself, this recipe promises warmth, satisfaction, and a truly unforgettable dining experience. Go ahead and make it your next kitchen adventure — you’ll be so glad you did!
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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, also known as Salantourmasi, are a savory and aromatic dish featuring tender onions filled with a flavorful mixture of ground beef, rice, fresh herbs, and tomato sauce, slow-baked to perfection. This traditional Greek recipe offers a delightful balance of tender textures and rich Mediterranean flavors, perfect as a comforting main course or an impressive side dish.
Ingredients
Onions
- 8 medium yellow onions (preferably oval in shape)
- Fresh parsley for garnish
Stuffing Mixture
- ¾ cup short-grain or arborio rice, soaked
- 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 Oven: Preheat the oven to 425°F (220°C) and prepare a 9×13-inch baking dish or two 9-inch baking dishes to hold the stuffed onions during baking.
- Soak Rice: Soak the short-grain or arborio rice in water to soften it while you prepare the other ingredients.
- Prepare Onions: Bring a large pot of water to a boil. Trim the tops and bottoms off the onions and remove the tough outer skins. Make a lengthwise slit halfway through each onion. Boil the onions for 10-15 minutes until softened, then remove and let them cool.
- Make Tomato Sauce: Blend the canned tomatoes until smooth. In a bowl, combine the blended tomatoes with water, tomato paste, lemon juice, salt, and pepper. Set this sauce mixture aside.
- Cook Stuffing: In a skillet, heat olive oil over medium heat. Sauté minced garlic and diced onion until soft and translucent. Add ground beef and cook until browned. Stir in grated tomato, tomato paste, lemon juice, fresh parsley, fresh mint, chicken stock paste, dried oregano, salt, pepper, and the soaked rice. Simmer gently while mixing to combine flavors.
- Stuff Onions: Carefully peel the softened onions into individual layers forming cups. Fill each onion layer with the meat and rice mixture, rolling or folding to seal the filling inside. Place each stuffed onion seam-side down into the baking dish.
- Bake: Pour the prepared tomato sauce evenly over the stuffed onions. Cover the baking dish with foil and bake in the preheated oven for 1 hour. Remove the foil and bake for an additional 30 minutes until the sauce thickens and the onions are tender and flavorful.
- Garnish and Serve: Once baked, garnish the stuffed onions with freshly chopped parsley. Serve warm as a hearty main dish or side.
Notes
- Soaking the rice before using helps it cook evenly inside the stuffed onions.
- When peeling the onions after boiling, work gently to keep the layers intact for stuffing.
- Using fresh herbs like parsley and mint adds brightness and authentic Greek flavor to the dish.
- The tomato sauce not only enhances flavor but also helps keep the onions moist during baking.
- This dish can be prepared a day ahead and reheated, allowing flavors to deepen.
