Go Back
Greek Stuffed Onions Recipe
Ben Carraoli

Greek Stuffed Onions Recipe

I recently tried making Greek stuffed onions, and let me tell you, the experience was amazing. The combination of sweet caramelized onions, savory ground beef, and tangy feta had me hooked from the first bite. I loved how the aromatic herbs really made the dish feel homemade and comforting
Print Recipe Pin Recipe
Total Time 1 hour 55 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Onions – 6 large yellow onions best for stuffing; outer layers are used while centers are reserved for sauce
  • Ground beef – 1 pound ground chuck works best for a richer and juicier filling
  • Rice – 1/2 cup arborio rice short-grain rice gives a creamy texture; avoid pre-cooked rice
  • Feta cheese – 1/2 cup crumbled (fresh feta adds authentic tangy flavor and creaminess)
  • Fresh mint – 2 tbsp chopped (adds freshness and classic Greek aroma)
  • Fresh parsley – 2 tbsp chopped (balances flavors and enhances color)
  • Dried oregano – 1 tsp essential for traditional Greek seasoning
  • Garlic – 2 cloves minced (adds depth and savory flavor)
  • Tomato paste – 2 tbsp thickens and intensifies the sauce flavor
  • Crushed plum tomatoes – 1 can 14 oz (forms a rich and slightly sweet tomato base)
  • Olive oil – 2 tbsp used for sautéing and adds smooth richness

Method
 

  1. First, make a slit down one side of each onion without cutting them in half. Boil the onions in salted water until soft, then separate the outer layers for stuffing and reserve the centers for the sauce.
  2. Sauté diced onion and garlic in olive oil until fragrant. Add the ground beef and cook until browned. Stir in rice, tomatoes, herbs, and feta, then adjust seasoning with salt and pepper.
  3. Place a spoonful of filling on each onion layer and roll carefully. Nestle them seam-side down in a baking dish so they stay intact during baking.
  4. Blend tomato paste with onion broth and centers until smooth. Pour the sauce over the stuffed onions, covering them mostly. Season with salt and pepper.
  5. Cover with foil and bake at 375°F for 1 hour. Remove foil and bake another 30 minutes until onions are caramelized. Broil for a minute if you want extra browning.

Notes

  • I always save the onion broth; it makes the sauce richer.
  • Rolling the onion layers tightly prevents filling from spilling out.
  • Taste the filling before stuffing to adjust seasoning perfectly.
  • I like to add a pinch of nutmeg for a subtle warm note.