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.
