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–+ servings
A skillet filled with golden-brown Greek stuffed onions topped with a savory mix of minced meat, herbs, and feta cheese, garnished with fresh parsley.

Greek Stuffed Onions

Tender baked Greek Stuffed Onions with a fragrant Greek meat and rice filling, simmered in cinnamon-tomato sauce, and layered over thin potatoes that soak up all the juices. A hearty, traditional dish passed down from Aunt Maria that freezes beautifully and impresses every time.
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Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Cooling & Handling 15 minutes
Total Time 2 hours 25 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 365
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Onion Shells:
  • 6–8 large Spanish onions - Or sweet onions
  • 2 tablespoon Salt - For boiling water
  • 2 tablespoon Olive oil - For drizzling
  • 2–3 medium Potatoes - Thinly sliced for bottom layer Aunt Maria’s secret!
For the Meat and Rice Filling:
  • 1 lb Ground beef or lamb - Lamb is more traditional
  • 1 cup Uncooked white rice - Medium or long grain
  • 1 cup Chopped onion - From onion centers
  • 3 cloves Garlic - Minced
  • ¼ cup Fresh parsley - Chopped
  • 2 tablespoon Fresh dill - Chopped
  • 1 teaspoon Dried oregano
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • 2 tablespoon Olive oil - For sautéing
For the Tomato Baking Sauce:
  • 2 28 oz each - Crushed tomatoes
  • 1 cup Water or vegetable broth
  • 2 tablespoon Tomato paste
  • 1 tablespoon Sugar - Balances acidity
  • 1 teaspoon Ground cinnamon - The village secret
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • 1 whole Lemon juice only - Freshly squeezed

Equipment

  • 1 Large stockpot (For boiling onions)
  • 1 Small spoon or melon baller (To hollow out onions)
  • 1 9x13 inch baking dish (Deep sides preferred)
  • 1 Sharp knife (For trimming and slicing)
  • 1 Large mixing bowl (For filling and sauce)
  • 1 Skillet (To cook filling)
  • 1 Slotted spoon (For lifting onions)
  • 1 Aluminum foil (To cover dish while baking)

Method
 

  1. Prepare the onions by boiling until the outer layers soften, then hollow them carefully to create sturdy shells for stuffing.
    Whole onions boiling in a pot of water, with one being lifted out using a wooden spoon during preparation for stuffing.
  2. Sauté the ground meat with rice, herbs, and spices until fragrant and well combined for a flavorful stuffing.
  3. Combine crushed tomatoes, lemon juice, and cinnamon to make a rich, aromatic tomato sauce.
  4. Layer thin potatoes and sauce, stuff the onions, and arrange everything neatly in the baking dish.
    Stuffed onions roasting in the oven on a foil-lined tray, as a spoon drizzles rich sauce over them for extra flavor.
  5. Bake until tender and golden, then serve hot with the sauce and potatoes from the bottom.
    A skillet filled with golden-brown Greek stuffed onions topped with a savory mix of minced meat, herbs, and feta cheese, garnished with fresh parsley.

Nutrition

Serving: 320gCalories: 365kcalCarbohydrates: 34gProtein: 19gFat: 17gSaturated Fat: 4.5gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 8.9gCholesterol: 55mgSodium: 870mgPotassium: 810mgFiber: 5gSugar: 11gVitamin A: 950IUVitamin C: 28mgCalcium: 95mgIron: 3.2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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