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
Units
Scale
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.
