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Greek Stuffed Onions (Salantourmasi) Recipe

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4.1 from 14 reviews

Greek Stuffed Onions (Salantourmasi) is a flavorful traditional dish featuring tender onion layers filled with a savory mixture of ground beef, aromatic herbs, rice, and a robust tomato sauce. Slowly baked until caramelized and tender, these stuffed onions make a hearty and comforting main course perfect for sharing.

Ingredients

For the Onions and Garnish

  • 8 medium yellow onions (preferably oval-shaped)
  • Fresh parsley for garnish

For the Filling

  • 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

For the 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

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a 9-by-13-inch baking dish or two 9-inch baking dishes by setting them aside.
  2. Soak Rice: Soak the short grain or arborio rice in water while you prepare the other ingredients to help achieve the perfect texture later.
  3. Prepare and Boil Onions: Bring a large pot of water to a boil over medium-high heat. Trim the tops and bottoms off the onions and peel off the tough outer layers. Carefully cut a lengthwise slit down each onion to the middle. Boil the onions until softened and the layers become easy to separate, about 10-15 minutes. Drain and set aside to cool.
  4. Make Tomato Sauce: Blend the canned tomatoes until smooth, then combine with water, tomato paste, lemon juice, salt, and ground pepper. Set this flavorful tomato sauce aside for later.
  5. Drain Rice: Drain the soaked rice thoroughly and set aside.
  6. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking for 4-5 minutes until they soften and become fragrant.
  7. Cook Filling: Add ground beef to the skillet and cook until browned. Stir in the grated tomato, tomato paste, rice, lemon juice, fresh parsley, fresh mint, salt, pepper, chicken stock paste, and dried oregano. Mix well and bring to a simmer. Let it cook for 8-10 minutes to partially cook the rice and let flavors meld. Remove from heat.
  8. Prepare Baking Dish: Pour a thin layer of the prepared tomato sauce on the bottom of the baking dish or divide it evenly if using two dishes.
  9. Stuff Onions: Gently separate the boiled onion layers to single layers. Stuff each onion layer with about 2 tablespoons of the meat filling, rolling them so the edges overlap neatly.
  10. Arrange Stuffed Onions: Place the rolled stuffed onions tightly together in the baking dish to prevent them from unraveling during baking.
  11. Bake Covered: Pour the remaining tomato sauce over the stuffed onions and cover the dish with foil. Bake in the preheated oven for 30 minutes.
  12. Bake Uncovered: Remove the foil and baste the onion tops with the cooking juices. Continue baking uncovered for an additional 25-30 minutes until the onions are tender and slightly caramelized.
  13. Garnish and Serve: Sprinkle fresh minced parsley over the finished stuffed onions and serve warm. Enjoy a delicious traditional Greek meal!

Notes

  • Oval-shaped yellow onions work best for this recipe as they have perfect layers for stuffing.
  • Soaking the rice before cooking helps to ensure it cooks properly inside the stuffing.
  • Be gentle when separating onion layers to avoid tearing them.
  • You can adjust seasoning and herbs to taste, particularly salt and pepper.
  • Serve these stuffed onions with a side salad or crusty bread for a complete meal.

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