Greek Beef Stuffed Onions Recipe – Greek Special
Greek Beef Stuffed Onions (Salantourmasi) is a traditional Greek dish that takes the humble onion to new heights with a flavorful and aromatic stuffing. In this dish, large onions are carefully hollowed out and filled with a savory mixture of seasoned ground beef, rice, and herbs. The stuffed onions are then simmered in a rich tomato sauce, allowing the flavors to meld together beautifully. Often served as a main course, Salantourmasi is a hearty, comforting meal with a perfect balance of sweetness from the onions and savory depth from the beef and spices. This dish is a wonderful example of Greek home-cooked comfort food, showcasing the use of simple, fresh ingredients in an elegant, flavorful way.
- 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:
Onions:Choose large, mild onions for best results. Blanching them softens the flavor and makes them easier to stuff.
Rice:Short-grain rice works best for this recipe as it absorbs liquid well, but long-grain rice can be used too.
Ground Meat:You can substitute ground beef with ground lamb or chicken, depending on your preference.
Make-Ahead:This dish can be made ahead and stored in the fridge for 1-2 days. It tastes even better the next day!
Serving:Great with a side of Greek yogurt or a simple salad. Enjoy with some crusty bread to soak up the sauce.
