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There is something truly magical about the charm and warmth of traditional Greek home cooking, and the Greek Stuffed Onions (Salantourmasi) Recipe perfectly captures this essence. These tender onions, gently softened and lovingly filled with a savory blend of ground beef, fragrant herbs, and rice, create a symphony of flavors that feels like a comforting hug on a plate. The rich tomato sauce blankets each stuffed onion, melding tangy, earthy, and fresh notes that simply beckon you to take one more bite. Whether you’re already a fan of Greek cuisine or new to these delightful flavors, this recipe invites you to experience a truly authentic and heartwarming dish that’s as satisfying to make as it is to eat.
Ingredients You’ll Need
Gathering simple yet essential ingredients makes all the difference in giving Greek Stuffed Onions (Salantourmasi) Recipe its signature taste and texture. Each item, from the fresh herbs to the carefully soaked rice, plays a pivotal role in bringing vibrant flavors, perfect moisture, and comforting earthiness to this dish.
- 8 medium yellow onions (preferably oval in shape): These form the tender, sweet natural cups that hold all the delicious stuffing.
- Fresh parsley for garnish: Adds a fresh, green note and bright visual contrast.
- ¾ cup short-grain or arborio rice, soaked: Soaking softens the rice so it cooks perfectly inside the onions without becoming mushy.
- 4 tbsp olive oil: The essential Greek pantry staple that brings richness and depth while cooking.
- 4 garlic cloves, minced: For a fragrant, robust undertone that lifts the entire dish.
- 1 medium yellow onion, diced small: Adds a bit of texture and sweetness to the meat filling.
- 1 lb lean ground beef: The hearty protein that makes this dish wonderfully filling.
- 1 tomato, grated: Integrates juicy freshness and natural sweetness.
- 3 tbsp tomato paste: Concentrated tomato flavor to enrich the stuffing mixture.
- 2 tbsp lemon juice: Brings a surprising brightness that balances the savory notes.
- ⅓ cup fresh parsley, chopped: Infuses the stuffing with green, herbal freshness.
- ⅓ cup fresh mint, chopped: Adds a uniquely Greek aromatic lift that makes this dish unforgettable.
- 2 tsp salt: Essential seasoning to bring out all the natural flavors.
- 1 tsp pepper: Adds just the right touch of warmth and spice.
- 1 tbsp chicken stock paste: Deepens the savory backbone of the filling.
- ½ tbsp dried oregano: Signature Mediterranean herb that ties the flavors together beautifully.
- 1 can (398 ml) roma or whole tomatoes, blended: Forms the rich sauce that envelops the stuffed onions.
- 1 cup water: Used to adjust the sauce consistency to perfect silkiness.
- ¼ cup tomato paste: Provides extra body and intensity to the baking sauce.
- ¼ cup lemon juice: Another fresh burst to balance sweetness and tang in the sauce.
- 1½ tsp salt: Seasoning the tomato sauce for fullness of flavor.
- ½ tsp ground pepper: A gentle peppery finish in the sauce.
How to Make Greek Stuffed Onions (Salantourmasi) Recipe
Step 1: Prepare Your Oven and Baking Dish
Set your oven to preheat at 425°F (220°C) to make sure it’s ready when you need it. Grab a 9×13-inch baking dish or two smaller 9-inch dishes – these will be the cozy beds that the onions nestle into while baking and soaking up that beautiful tomato sauce.
Step 2: Soak the Rice
While you start prepping the other ingredients, soak your short-grain or arborio rice in water. This simple step softens the grains so they cook perfectly inside the onions, making every bite pleasantly tender without the risk of crunchiness.
Step 3: Boil and Prepare the Onions
Fill a large pot with water and bring it to a boil. Trim the tops and bottoms off the onions and carefully peel away the tough outer layers. Then make a careful lengthwise slit down each onion only halfway through; this allows you to open it gently like a book to create “cups” to fill. Boil these slit onions for 10 to 15 minutes until softened but still holding their shape, then drain and let cool. This step transforms the onions into tender vessels ready for stuffing.
Step 4: Mix the Tomato Sauce Base
Blend your canned roma tomatoes until smooth, then stir them into a bowl with water, the extra tomato paste, lemon juice, salt, and pepper. This sauce will bathe the onions during baking, infusing them with rich, tangy flavor and a luscious texture.
Step 5: Cook the Meat and Rice Filling
Heat olive oil in a skillet and gently sauté the minced garlic and diced onion until translucent and fragrant. Add the lean ground beef and cook until it’s beautifully browned, stirring to break it up evenly. Next, stir in the grated tomato, tomato paste, lemon juice, fresh parsley and mint, salt, pepper, oregano, chicken stock paste, and the soaked rice. Let this savory mixture simmer briefly so all those bold flavors marry perfectly.
Step 6: Assemble the Stuffed Onions
Carefully peel apart each boiled onion to form individual layers or cups. Gently stuff each layer with the meat and rice filling, folding or rolling them back up to reseal each onion as best as possible. Place each stuffed onion seam-side down in the baking dish, so they keep their shape and don’t open up during baking.
Step 7: Bake the Stuffed Onions
Pour your vibrant tomato sauce over the nestled stuffed onions, making sure each one is lovingly coated. Cover the dish with foil to trap moisture and bake for one hour, allowing the flavors to meld and the onions to become utterly tender. Then remove the foil and bake for another 30 minutes so the sauce thickens into a rich, velvety glaze over the onions.
Step 8: Garnish and Serve
Once out of the oven, sprinkle freshly chopped parsley on top for a burst of color and freshness. Serve warm and enjoy every comforting, flavor-packed bite of this gorgeous Greek classic.
How to Serve Greek Stuffed Onions (Salantourmasi) Recipe
Garnishes
A sprinkle of freshly chopped parsley isn’t just for prettiness—it brings a bright, herbal note that contrasts beautifully with the rich meat and tomato sauce, making every mouthful more vibrant. A squeeze of fresh lemon juice just before serving can also lift the entire dish, enhancing its fresh tang.
Side Dishes
This Greek Stuffed Onions (Salantourmasi) Recipe pairs wonderfully with simple sides that complement and balance its hearty depth. Think a crisp, lemony Greek salad or some soft, fluffy pita bread to mop up every bit of that luscious tomato sauce. Roasted vegetables or lemon potatoes also make excellent companions, rounding out a meal that’s both wholesome and satisfying.
Creative Ways to Present
If you want to dazzle guests, try serving each stuffed onion in a rustic shallow bowl with a drizzle of extra sauce and a handful of fresh herbs on top. For a family-style feast, arrange the stuffed onions on a large platter surrounded by olives and wedges of fresh lemon. This presentation invites sharing and conversation over a lovingly prepared meal.
Make Ahead and Storage
Storing Leftovers
Any leftover Greek Stuffed Onions (Salantourmasi) Recipe can be refrigerated in an airtight container for up to 3 days. The flavors deepen overnight, making leftovers just as delicious, if not more so, the next day.
Freezing
You can freeze the stuffed onions before baking by wrapping them individually in plastic wrap and placing them in a freezer-safe container or bag. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator, then bake as directed.
Reheating
To reheat, warm the stuffed onions gently in a covered dish at 350°F (175°C) until heated through, about 20-25 minutes. Alternatively, microwave on medium power in short intervals to avoid drying out the dish. Adding a splash of water or extra tomato sauce during reheating helps keep them moist and tender.
FAQs
Can I use a different type of meat in the Greek Stuffed Onions (Salantourmasi) Recipe?
Absolutely! While traditional recipes often use ground beef, lamb or turkey are delicious alternatives that will bring their own unique flavor profile to the dish.
Is it necessary to soak the rice before using it?
Soaking the rice softens it upfront, ensuring it cooks evenly inside the onions and prevents any unwanted crunchiness. While not absolutely mandatory, it is highly recommended for the best texture.
Can this dish be made vegetarian?
You can definitely try a vegetarian version by omitting the meat and using a mixture of cooked lentils, mushrooms, or a blend of vegetables with the rice and herbs to create a hearty filling.
How do I know when the onions are fully cooked?
The onions should be soft to the bite and tender all the way through. The initial boiling and the hour-plus baking ensure they become beautifully soft without falling apart.
What wine pairs well with this Greek Stuffed Onions (Salantourmasi) Recipe?
A medium-bodied red wine like a Greek Agiorgitiko or a fruity Pinot Noir complements the savory meat and tangy tomato sauce perfectly, enhancing the meal experience.
Final Thoughts
Trying out the Greek Stuffed Onions (Salantourmasi) Recipe is like inviting a piece of Greek tradition into your kitchen and heart. The way each ingredient works in harmony to create such a soulful dish is truly special. Whether you’re cooking for family, friends, or just treating yourself, this recipe promises a memorable, satisfying meal filled with warmth and love. So go ahead, gather your ingredients, and get ready to fall in love with this comforting classic!
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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 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Description
Greek Stuffed Onions, also known as Salantourmasi, are a savory and comforting dish featuring tender onions filled with a flavorful mixture of ground beef, rice, fresh herbs, and tomato. Baked in a rich tomato sauce, these stuffed onions make a hearty meal perfect for family dinners or special occasions.
Ingredients
Main Ingredients
- 8 medium yellow onions (preferably oval in shape)
- 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
- ⅓ cup fresh parsley, chopped
- ⅓ 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
Garnish
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a 9×13-inch baking dish or two 9-inch baking dishes to use later for baking the stuffed onions.
- Soak Rice: Start by soaking the short-grain or arborio rice in water; this softens the rice making it perfect for mixing into the stuffing later.
- Prepare Onions: Bring a large pot of water to a boil. Trim the tops and bottoms off the onions and peel off the tough outer skin layers. Then make a lengthwise slit through each onion, cutting only halfway down. Boil the onions for 10-15 minutes until they soften slightly, then remove and let them cool.
- Make Tomato Sauce: Blend the canned roma or whole tomatoes until smooth. In a bowl, combine the blended tomatoes with water, tomato paste, lemon juice, salt, and pepper. Set this mixture aside for later use as the baking sauce.
- Sauté Filling: In a skillet, heat olive oil and sauté minced garlic and diced onion until softened. Add the ground beef and cook until browned and crumbled. Stir in the grated tomato, tomato paste, lemon juice, fresh parsley, fresh mint, salt, pepper, chicken stock paste, dried oregano, and the soaked rice. Mix well and allow the filling to simmer briefly to meld flavors.
- Stuff Onions: Carefully peel each softened onion to separate into individual layers or cups. Stuff each onion layer generously with the meat and rice mixture, folding or rolling them to seal the filling inside. Arrange the stuffed onions seam-side down in the prepared baking dish.
- Bake: Pour the tomato sauce evenly over the stuffed onions. Cover the dish tightly with foil and bake in the preheated oven for 1 hour. Afterward, remove the foil and continue baking an additional 30 minutes so the sauce thickens and the onions become completely tender.
- Garnish and Serve: Once baked, garnish the stuffed onions with fresh parsley. Serve warm to enjoy this hearty and aromatic Greek specialty.
Notes
- Soaking the rice beforehand helps it cook evenly inside the onions.
- Oval-shaped onions are ideal as their layers separate easily for stuffing.
- Covering the dish with foil during the initial baking prevents the onions from drying out.
- You can substitute lean ground beef with ground lamb for a more traditional Greek flavor.
- Fresh herbs like mint and parsley are key to the authentic taste.
- Serve with a side of Greek salad or crusty bread for a complete meal.
