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Greek Stuffed Onions (Salantourmasi) Recipe

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3.9 from 84 reviews

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

  1. 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.
  2. Soak the rice: Place the rice in water to soak while you prepare the other ingredients, which helps soften it for cooking.
  3. 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.
  4. 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.
  5. Drain rice: Drain the soaked rice thoroughly and set it aside for the filling mixture.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Arrange onions in dish: Place the stuffed onions snugly into the baking dish(es), ensuring they fit tightly to hold their shape during baking.
  11. 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.
  12. 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.
  13. 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.
  • Author: Julia
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek

Find it online: https://omgmakethis.com/greek-stuffed-onions-salantourmasi-recipe/