Stuffed Onions Greek Style (Print Version)
# Ingredients:
→ Onions
01 -
Big onions, about 6 to 8, whole
02 -
A handful of parsley to top it off
→ Stuffing
03 -
1 teaspoon oregano, dried
04 -
1 1/2 teaspoons salt (adjust if needed)
05 -
1 teaspoon dill, dried
06 -
1/3 cup fresh parsley, chopped small
07 -
5-6 garlic cloves, grated or finely minced
08 -
1/2 teaspoon dried mint
09 -
A dash of cracked pepper to taste
10 -
1 pound beef, ground (or 2 if making extra)
11 -
2 cups tomatoes, blended to a purée
12 -
1 small onion, diced finely
13 -
2-3 big spoonfuls of olive oil
14 -
1 cup (about 200g) short-grain Arborio rice
→ Sauce
15 -
Season with salt and freshly cracked pepper
16 -
4 tablespoons or so of balsamic vinegar
17 -
2 cups broth left over from onions
18 -
2 cups of tomato purée
→ For Serving
19 -
Plain yogurt (optional)
20 -
Some feta cheese
# Instructions:
01 -
Chop off the ends and peel onions. Cut each one down the side so layers can be separated. Boil in salty water for 10-15 minutes until they soften up. Drain, let cool, and save 4 cups of the water. Gently peel the onion into separate layers.
02 -
Heat olive oil and sauté the small onion for 8 minutes until soft. Stir in garlic for a quick fry. Add ground beef, toss in the spices, and cook until brown. Blend in tomatoes and let it thicken. Stir in the rice and pour in 1 1/2 cups of reserved broth. Let it cook for around 6-8 minutes to soak up the liquid, then fold in the chopped fresh herbs.
03 -
Lay out each onion layer flat, spoon a bit of the filling in the middle, and roll it all up into a packet. Place the rolled onions seam-side down in a baking dish, keeping them snug in a single layer.
04 -
Combine all the sauce ingredients and pour it over the onions in the pan. Cover tightly with foil. Bake at 400°F (200°C) for 45 minutes. Take the foil off, bake another 35-45 minutes until everything softens, and broil for 5 minutes at the end to brown the top.
# Notes:
01 -
Pop leftovers in the fridge, good for up to 3 days
02 -
You can freeze it and enjoy later (lasts about 2 months)
03 -
Flavors come together even more the next day