This Greek Stuffed Onions Recipe is rustic comfort food at its Mediterranean best—tender, sweet onions become edible vessels for a savory beef, rice, herbs, and tomato filling, all finished with a luscious tomato sauce. It’s a dish that brings a little drama to the table and packs unforgettable flavor in every bite!
Why You’ll Love This Recipe
- Unexpected Yet Familiar: The classic onion is transformed into a delicious, beautiful main dish that everyone will find comfortingly familiar—yet totally unique.
- Balanced Sweet & Savory: The onions become meltingly sweet as they bake, perfectly complementing the juicy, herb-laced beef and rice filling inside.
- A Showstopper for Gatherings: This Greek Stuffed Onions Recipe makes an impressive (and surprisingly easy) centerpiece for special family meals, holidays, or potlucks.
- Perfect for Meal Prep: These stuffed onions reheat wonderfully, meaning you can enjoy this flavorful dish for days beyond your first feast!
Ingredients You’ll Need
This Greek Stuffed Onions Recipe shines with a handful of simple, everyday ingredients—each one chosen for its essential role in building layers of Mediterranean flavor. From sweet onions to aromatic herbs, here’s what brings this dish to life!
- Medium yellow onions: The star of the recipe! Choose onions that are firm and similar in size so they cook evenly and are easy to stuff.
- Ground beef or lamb: Either works beautifully. Beef keeps things classic, while lamb brings a touch of Greek authenticity and earthiness.
- Rice (soaked and drained): Soaking ensures the rice cooks through inside the onion, becoming tender and fluffy without being mushy.
- Fresh parsley & mint: These fresh herbs add brightness and fabulous aroma—don’t skip them for that classic Greek flavor.
- Olive oil: Used in both the filling and sauce for richness and true Mediterranean character.
- Tomato paste & tomato sauce: For depth and a sweet-acidic backbone in both the filling and the sauce.
- Pomegranate molasses (optional): A tangy-sweet accent that’s traditional in some regions, adding complexity—feel free to leave it out if not available.
- Dry Greek oregano: A Mediterranean must! Oregano infuses everything with that unmistakable Greek touch.
- Chicken broth or water: Adds moisture and body to the filling as it simmers—use a good-quality broth for richer flavor.
- Garlic & extra onion: Chopped and sautéed in the filling and sauce for extra savory depth.
- Salt and pepper: Essential for seasoning and balancing all the flavors.
Variations
One of the joys of homemade Greek Stuffed Onions is how adaptable the recipe is—perfect for vegetarians, creative cooks, or anyone working with pantry odds and ends. Here are a few tasty ways to make this dish your own!
- Go Vegetarian: Simply swap the beef or lamb for lentils, chickpeas, or a plant-based “ground meat” and use vegetable broth. You’ll keep all the bold flavors, minus the meat!
- Add Feta Cheese: Mix some crumbled feta into the filling for a tangy, creamy finish that feels extra indulgent and authentically Greek.
- Try Different Herbs: Dill or basil work beautifully if you want to switch up the classic parsley-mint combination.
- Make It Spicy: For a little kick, add a pinch of cinnamon, allspice, or crushed red pepper flakes to the filling.
How to Make Greek Stuffed Onions Recipe
Step 1: Prep Your Ingredients & Prepare the Onions
Start by setting out all your ingredients so you’re ready to go—it makes the process way smoother! Next, cut off the top and bottom of each onion, then make a shallow slit down one side. Bring a large pot of water to a boil and carefully simmer the onions for about 10–15 minutes, just until the layers soften. Remove from the pot, let them cool a bit, then peel each onion so you have single, intact layers for stuffing. Save the small, inner layers and finely chop them up—you’ll use these in your filling and as a cushion for baking.
Step 2: Make the Filling
Heat olive oil in a skillet and sauté the chopped onion and garlic until aromatic. Add the ground beef (or lamb) and cook until it just loses its pink color, breaking it up as it cooks. Stir in the tomato paste, pomegranate molasses if using, seasonings, and soaked rice. Pour in the broth, then let it simmer very gently, uncovered, for about 8 minutes—just enough for the rice to start absorbing flavors but still have a little bite. To finish, stir in the parsley and mint and set aside a spoonful for garnishing later.
Step 3: Stuff the Onions
Lay each onion layer flat, spoon some of the savory filling into the center, and gently roll or fold it closed. Repeat until all your onion “shells” are filled. To avoid burning or sticking during baking, scatter the chopped bits of onion you saved over the bottom of your baking dish first, then arrange your stuffed onions seam-side down in a single layer (you can gently stack if needed).
Step 4: Make the Tomato Sauce & Cook
For the tomato sauce, sauté the chopped onion in olive oil until golden-soft, then stir in the tomato sauce, oregano, salt, pepper, and a splash of water. Let this bubble away gently for about 12 minutes so the flavors meld beautifully. Pour the hot sauce all over the stuffed onions, covering them well. Cover tightly with foil and bake in a 375°F oven for 50–60 minutes. By the end, your onions will be meltingly tender and gorgeously infused with all those tomato and herb flavors.
Step 5: Serve & Enjoy!
Give your pan of Greek Stuffed Onions Recipe a few minutes to cool out of the oven, then sprinkle over the reserved fresh parsley (and a little extra olive oil if you’re feeling fancy). These are wonderful warm, at room temp, or even cold the next day!
Pro Tips for Making Greek Stuffed Onions Recipe
- Onion Selection: Use medium, even-sized yellow onions—too large and they’re tricky to stuff, too small and the layers will break easily.
- Rice Prep Magic: Soak your rice before adding it to the filling so it cooks perfectly inside the onions—otherwise it can end up crunchy or clumpy.
- Filling Security: Don’t overfill the onion layers—a generous tablespoon is plenty. Extra filling can be tucked in the baking dish around the onions to soak up all that good sauce!
- Sauce Coverage: Make sure the tomato sauce almost covers the stuffed onions in the baking dish, so that everything turns out meltingly tender and infused with flavor.
How to Serve Greek Stuffed Onions Recipe
Garnishes
Before serving, finish your Greek Stuffed Onions Recipe with a shower of fresh chopped parsley or mint for color and freshness. A drizzle of really good Greek olive oil or a scattering of crumbled feta makes each serving pop with flavor and amplifies the Mediterranean vibes.
Side Dishes
I love pairing these stuffed onions with crusty bread, lemony roasted potatoes, or a crisp Greek salad. The light tomato sauce is perfect for mopping up with bread, and a side of tzatziki brings a cool, tangy contrast.
Creative Ways to Present
Arrange the stuffed onions in a serving platter, nestled over a bed of baby greens or couscous, and spoon extra sauce on top. For a festive look, sprinkle on a little pomegranate aril or toasted pine nuts just before bringing to the table. They also make elegant individual appetizers for special gatherings!
Make Ahead and Storage
Storing Leftovers
Leftover Greek Stuffed Onions Recipe keep well covered in an airtight container in the refrigerator for up to four days. The flavors actually deepen and improve overnight—making them perfect for meal prep or next-day lunches.
Freezing
You can freeze these stuffed onions! Let them cool fully, then arrange in a freezer-safe container, being careful to include some sauce. They’ll keep beautifully for up to two months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, cover with foil and bake in a 350°F oven until fully warmed through (about 20–25 minutes), or gently microwave individual portions with some extra sauce to keep them moist. They’re just as delicious the second (or third!) day.
FAQs
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Do I have to boil the onions before stuffing?
Yes, boiling the onions is essential! It softens the layers, making them pliable so you can peel and stuff without breaking. Don’t skip this step for the best results in your Greek Stuffed Onions Recipe.
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Can I prepare this Greek Stuffed Onions Recipe in advance?
Absolutely! You can assemble the stuffed onions and sauce the day before, refrigerate (covered), and bake them when needed. They’re also terrific for leftovers since the flavors keep developing.
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Is it possible to make these vegan or vegetarian?
Yes! Swap out the ground meat for lentils or plant-based alternatives and use vegetable broth. The rice, tomato, and herbs still deliver all the classic Greek flavors in this stuffed onions recipe.
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Why do you use pomegranate molasses?
Pomegranate molasses isn’t strictly required, but it brings a wonderful tart-sweetness that elevates the sauce and filling. If you have it, use it—it provides a subtle, intriguing layer to this Greek Stuffed Onions Recipe.
Final Thoughts
If you’re looking for a cozy, wholesome meal that’s sure to wow—look no further than this Greek Stuffed Onions Recipe. Whether you serve it for a family Sunday dinner or impress your friends at a potluck, I promise these stuffed onions will completely win you over. Happy cooking!
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Greek Stuffed Onions Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Baking
- Method: Oven
- Cuisine: Greek
- Diet: None
Description
Delight your taste buds with these Greek Stuffed Onions, a savory dish featuring tender onions filled with a flavorful mixture of ground beef or lamb, rice, and aromatic herbs, all topped with a savory tomato sauce.
Ingredients
For the Onions:
- 8 medium yellow onions
For the Filling:
- 4 tablespoons olive oil
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 lb ground beef or lamb
- 3 tablespoons tomato paste
- 2 tablespoons pomegranate molasses (optional)
- Salt and pepper to taste
- 1/2 tablespoon dry Greek oregano
- 3/4 cup rice, soaked and drained
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint
- 1 1/2 cups chicken broth or water
For the Tomato Sauce:
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 28 oz tomato sauce
- 1/2 teaspoon oregano
- Salt and pepper to taste
Instructions
- Prep Your Ingredients & Prepare the Onions – Cut off the top and bottom of each onion. Make a shallow slit from top to bottom on one side. Boil onions for 10–15 minutes until layers soften. Peel apart layers, chop small inner layers.
- Make the Filling – Mix rice, pomegranate molasses, and stock. Simmer for 8 minutes, then add parsley and mint.
- Stuff the Onions – Place filling inside onion layers and roll closed. Place in baking dish on chopped onion pieces.
- Make the Tomato Sauce & Cook – Sauté onion, add tomato sauce, oregano, salt, pepper, and water. Simmer for 12 minutes. Pour over stuffed onions, bake covered at 375°F for 50-60 minutes.
- Serve & Enjoy! – Sprinkle with fresh parsley before serving.
