If you have never tried Greek Stuffed Onions (Salantourmasi) Recipe before, you are in for a delightful experience that combines tender onions with a rich, savory filling that bursts with Mediterranean flavors. This traditional dish brings together soft, flavorful layers of onions stuffed with a fragrant mixture of ground beef, herbs, and rice, all simmered in a luscious tomato sauce. The result is comfort food elevated with a fresh and vibrant Greek twist that’s perfect for sharing with loved ones or impressing guests at your next dinner.
Ingredients You’ll Need
This recipe shines because of its simple yet thoughtfully chosen ingredients, each playing a crucial role in building layers of taste, texture, and color. The combination of fresh herbs, ripe tomatoes, and quality olive oil ensures the flavors feel authentic and balanced every step of the way.
- 8 medium yellow onions: Choose more oval-shaped onions if possible for easier layering and stuffing.
- Fresh parsley for garnish: Adds a bright, herbal finish that complements the hearty stuffing.
- 3/4 cup short grain or arborio rice, soaked: Absorbs all the flavors and offers a nice chewy texture inside the stuffing.
- 4 tbsp olive oil: Brings richness and helps sauté the filling ingredients beautifully.
- 4 garlic cloves, minced: Infuses the filling with its unmistakable aromatic warmth.
- 1 medium yellow onion, diced small: Adds sweetness and depth to the beef mixture.
- 1 lb lean ground beef: The hearty protein base, perfectly seasoned for a satisfying bite.
- 1 tomato, grated: Introduces fresh acidity and moisture to balance the meatiness.
- 3 tbsp tomato paste: Contributes intense tomato flavor and a lovely red color.
- 2 tbsp lemon juice: A little tang that brightens up the entire filling.
- 1/3 cup fresh chopped parsley: Offers a fresh herbal note within the stuffing.
- 1/3 cup fresh chopped mint: Adds a cool, refreshing element unique to this traditional recipe.
- 2 tsp salt: Essential for seasoning and enhancing all flavors.
- 1 tsp pepper: A subtle warmth that brings everything to life.
- 1 tbsp chicken stock paste: Deepens the umami character in the filling.
- 1/2 tbsp dried oregano: A classic Mediterranean herb that ties the dish together.
- 398 ml can roma or whole tomatoes, blended: Base for the luscious baking sauce.
- 1 cup water: Helps loosen the tomato sauce to perfect consistency.
- 1/4 cup tomato paste: Adds richness and thickness to the sauce.
- 1/4 cup lemon juice: Lemon’s acidity keeps the tomato sauce fresh and vibrant.
- 1 1/2 tsp salt: Balances the sauce’s flavor.
- 1/2 tsp ground pepper: Lightly spices the sauce without overpowering.
How to Make Greek Stuffed Onions (Salantourmasi) Recipe
Step 1: Prep and Soften the Onions
First things first, preheat your oven to 425°F and get your baking dish ready. While the oven heats up, soak the rice to prepare it for the filling. Then, carefully peel your onions, keeping their layers intact. Boil them until they are pliable and the layers start to separate easily—this step is critical because it allows you to gently unwrap the onions without tearing, making stuffing much more manageable and ensuring a beautiful presentation.
Step 2: Make the Tomato Sauce
Blend your canned tomatoes until smooth, then combine them with water, tomato paste, lemon juice, salt, and pepper. This sauce will be both the cooking medium and the luscious topping for the stuffed onions. Setting it aside now allows the flavors to blend while you work on the filling.
Step 3: Prepare the Filling
Drain your soaked rice. Then, sauté diced onion and garlic in olive oil until tender and fragrant. Add the ground beef and cook until browned, letting the rich aromas fill your kitchen. Stir in grated tomato, tomato paste, rice, lemon juice, freshly chopped parsley and mint, as well as your salt, pepper, chicken stock paste, and oregano. Let this mixture simmer so the rice begins to absorb all the wonderful flavors—it’s where the magic really happens!
Step 4: Stuff the Onion Layers
Spread a thin layer of your tomato sauce on the bottom of your baking dish to prevent sticking and create a tasty base. Using your fingers, carefully separate the boiled onion layers and place about two tablespoons of the filling in the center of each. Gently roll them up, overlapping the onion edges, creating little parcels filled with that irresistible beef and herb mixture.
Step 5: Assemble and Bake
Nestle your stuffed onions tightly in the baking dish, cover them with the remaining tomato sauce, and cover with foil. Bake for 30 minutes to allow everything to meld perfectly, then remove the foil to baste and let the onions caramelize and get wonderfully tender in the last 25 to 30 minutes. The caramelization adds a subtle sweetness that contrasts superbly with the savory filling.
Step 6: Garnish and Serve
Once baked, garnish with fresh minced parsley for a pop of color and brightness. This final touch adds not just beauty but freshness that enhances the warm, hearty flavors of your Greek Stuffed Onions (Salantourmasi) Recipe.
How to Serve Greek Stuffed Onions (Salantourmasi) Recipe
Garnishes
A sprinkle of fresh parsley never fails to elevate this dish. For an extra burst, try adding a light drizzle of good-quality extra virgin olive oil or a few crumbles of feta cheese just before serving to complement the Mediterranean vibes.
Side Dishes
This dish pairs beautifully with simple sides that allow its complex flavors to shine. Consider serving it with a crisp Greek salad, lemony roasted potatoes, or crusty bread to soak up the delicious tomato sauce. Light, fresh accompaniments balance the hearty stuffed onions perfectly.
Creative Ways to Present
For a more elegant touch, serve each stuffed onion on individual plates with a spoonful of tomato sauce spooned over top and a sprig of fresh mint or parsley. Alternatively, arrange them on a large platter with colorful roasted vegetables around for a family-style feast that’s as beautiful as it is tasty.
Make Ahead and Storage
Storing Leftovers
Greek Stuffed Onions (Salantourmasi) Recipe leftovers keep very well in the refrigerator. Store them in an airtight container for up to 3 days. The flavors actually deepen and develop overnight, making the next day’s meal even more satisfying.
Freezing
You can freeze the stuffed onions uncooked or cooked. Wrap them tightly in foil or place in a freezer-safe container. They will last up to 3 months frozen. To cook from frozen, just increase the baking time, covering with foil until warmed through to prevent drying out.
Reheating
Reheat your stuffed onions gently in a preheated oven at 350°F, covered with foil to keep the moisture in. Bake for about 15-20 minutes or until heated all the way through. Avoid microwaving if you can, as the texture of the onions might become mushy.
FAQs
Can I use a different type of meat in this Greek Stuffed Onions (Salantourmasi) Recipe?
Absolutely! While traditional recipes call for ground beef, you can easily substitute ground lamb, pork, turkey, or a mix for different flavor profiles. Just adjust seasoning as needed since each meat brings its own richness.
Is it necessary to soak the rice beforehand?
Soaking the rice helps shorten the cooking time inside the filling and ensures it cooks evenly while absorbing all the delicious juices. It’s a simple step that really improves texture.
Can I prepare the stuffing in advance?
Yes, the filling can be made a day ahead and refrigerated. This saves time on the day you prepare the onions and allows the flavors to meld even more beautifully.
What if I don’t have fresh herbs like parsley and mint?
Fresh herbs add brightness, but if you only have dried herbs, reduce the quantity and add them earlier in the cooking process. Alternatively, fresh frozen herbs can be a good substitute when fresh ones aren’t available.
How do I know when the onions are perfectly done?
The stuffed onions should be very tender when pierced with a fork and have slightly caramelized tops. The rice inside should be cooked through and moist but not mushy. Baking uncovered in the final minutes helps achieve this lovely finish.
Final Thoughts
Making Greek Stuffed Onions (Salantourmasi) Recipe is truly a rewarding kitchen adventure that yields a comforting, hearty dish bursting with traditional Mediterranean charm. Whether you’re preparing a special family dinner or trying something new, these stuffed onions offer a perfect blend of flavors and textures that will surely become a favorite in your recipe collection. Go ahead, give them a try, and enjoy each bite full of history and heart!
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Greek Stuffed Onions (Salantourmasi) Recipe
Greek Stuffed Onions, also known as Salantourmasi, are tender boiled onions layered with a flavorful mixture of ground beef, rice, herbs, and tomato, baked in a rich tomato sauce until caramelized and tender. This traditional Greek dish blends aromatic herbs, lemon, and spices for a comforting and satisfying meal.
- Total Time: 1 hour 50 minutes
- Yield: 6 servings
Ingredients
Stuffed Onions
- 8 medium yellow onions (more oval-shaped if possible)
- 3/4 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
- 1/3 cup fresh chopped parsley
- 1/3 cup fresh chopped mint
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp chicken stock paste
- 1/2 tbsp dried oregano
Tomato Sauce
- 398 ml can Roma or whole tomatoes, blended
- 1 cup water
- 1/4 cup tomato paste
- 1/4 cup lemon juice
- 1 1/2 tsp salt
- 1/2 tsp ground pepper
Garnish
- Fresh parsley for garnish
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C). Prepare a 9-by-13-inch baking dish or two 9-inch baking dishes and set them aside for later use.
- Soak the rice: Place the rice in water to soak while you prepare the other ingredients, which helps soften it for cooking.
- Prep and boil onions: Trim the tops and bottoms off each onion, peel off the tough outer 1-2 layers, then slice a lengthwise slit down to the middle of each onion. Bring a large pot of water to a boil over medium-high heat, add the onions, and boil until softened and layers can be separated easily, about 10-15 minutes. Remove and let cool.
- Prepare tomato sauce: Blend the canned tomatoes until smooth, then combine with water, tomato paste, lemon juice, salt, and pepper in a bowl and set aside.
- Drain rice: Drain the soaked rice thoroughly and set it aside for the filling mixture.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cooking for 4-5 minutes until softened and fragrant.
- Cook meat and mix filling: Add the ground beef to the skillet and cook until browned. Stir in the grated tomato, tomato paste, soaked rice, lemon juice, chopped parsley, mint, salt, pepper, chicken stock paste, and oregano. Combine well and simmer for 8-10 minutes to partially cook the rice and absorb flavors. Remove from heat.
- Prepare baking dish: Pour a thin layer of the prepared tomato sauce into the bottom of the baking dish(es) to prevent sticking and add flavor.
- Stuff onions: Gently separate the boiled onion layers using your fingers. Stuff each onion with about 2 tablespoons of the meat and rice filling, placing it in the center, then roll the onion layers so the edges overlap and enclose the filling.
- Arrange onions in dish: Place the stuffed onions snugly into the baking dish(es), ensuring they fit tightly to hold their shape during baking.
- Bake covered: Pour the remaining tomato sauce evenly over the stuffed onions. Cover the dish with foil and bake in the preheated oven for 30 minutes.
- Bake uncovered: Remove the foil, baste the onion tops with the cooking liquid, and continue baking uncovered for an additional 25-30 minutes until onions are tender and slightly caramelized.
- Garnish and serve: Once baked, garnish with freshly chopped parsley and serve warm, enjoying this comforting Greek classic.
Notes
- Choose onions that are slightly oval-shaped for easier layering and rolling.
- Soaking the rice ensures it cooks evenly inside the filling.
- Use lean ground beef to reduce excess grease in the filling.
- Be gentle when separating onion layers to keep them intact for stuffing.
- If you prefer, substitute beef with ground lamb for a richer flavor.
- Leftovers can be refrigerated and gently reheated in the oven or stovetop covered with foil.
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
