Greek Beef Stuffed Onions Recipe – Greek Special
Dive into Greek comfort food with this Greek Beef Stuffed Onions recipe—also known as Salantourmasi. Sweet onions are carefully hollowed and filled with a savory beef and rice stuffing flavored with herbs and warm spices. They’re then slowly tomato-simmered onions in a rich sauce until tender and deeply flavorful—a memorable main that brings a taste of home.
- Prep Time20 min
- Cook Time1 hr 30 min
- Total Time1 hr 50 min
Greek Beef Stuffed Onions Ingredients :
- 6 large onions (preferably mild, like yellow onions)
- 1 lb (450g) ground beef (or lamb, if preferred)
- 1/2 cup short-grain rice (uncooked)
- 2 tbsp olive oil
- 1 medium onion, finely chopped (for the filling)
- 2 garlic cloves, minced
- 1/2 cup tomato paste
- 1 can (14 oz) crushed tomatoes
- 1/2 tsp cinnamon
- 1/4 tsp allspice (optional)
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- 1/2 cup fresh parsley, chopped (optional)
- 1/2 cup water or beef broth (for simmering)
- Olive oil for drizzling
How to make Greek Beef Stuffed Onions :
Prepare the Onions:Peel and hollow out 6 large onions, leaving 2-3 layers intact. Blanch the onions in boiling water for 5-7 minutes, then drain and set aside.
Make the Filling:Heat olive oil in a skillet. Sauté 1 chopped onion and 2 minced garlic cloves until soft.
Add 1 lb ground beef and cook until browned.
Stir in 1/2 cup rice, 1 tbsp tomato paste, 1/2 tsp oregano, 1/2 tsp cinnamon, and 1/4 tsp allspice.
Add 1 can crushed tomatoes, 1/2 cup water/broth, salt, and pepper. Simmer for 5-10 minutes, then remove from heat.
Stuff the Onions:Fill the hollowed onions with the beef mixture, pressing gently.
Cook the Stuffed Onions:Place the stuffed onions in a pot. Pour extra tomato sauce over them, adding more water/broth until they’re halfway covered.
Drizzle with olive oil and simmer, covered, for 45-60 minutes until the onions are tender and the rice is cooked.
Serve:Serve the stuffed onions with tomato sauce on top, garnished with parsley if desired.
Recipe Notes:
This is a make-ahead main—flavors meld beautifully when made a day in advance and reheated slowly.
For perfect texture, seek melt-in-your-mouth onions—blanch until just tender, then bake until the edges caramelize slightly for natural sweetness.
Want variation? Substitute ground beef with lamb for richer depth, or try a vegetarian variation using sautéed mushrooms, rice, and herbs in place of meat.
