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These Greek Stuffed Onions (Salantourmasi) are tender, flavorful, and filled with a delicious mix of meat, rice, and herbs. A comforting, traditional dish that’s perfect for any occasion!
Type of Cuisine:
Mediterranean
Prep Time: 20 minutes.
Cook Time: 50 minutes
How Many Servings?
6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 8 medium yellow onions |
For the Filling:
| 4 tablespoons olive oil | |
| 1 small onion chopped | |
| 4 garlic cloves, minced | |
| 1 lb ground beef or lamb | |
| 3 tablespoons tomato paste | |
| 2 tablepsoons pomegranate molasses (optional) | |
| salt and pepper to taste | |
| 1/2 tablespoon dry Greek oregano | |
| 3/4 cup rice soked and drained | |
| 1/4 cup fresh parsley, chopped | |
| 1/4 cup fresh mint | |
| 1 1/2 cup chicken broth or water |
For the Tomato Sauce:
| 2 tablespoons olive oil | |
| 1/2 onion, chopped | |
| 28 oz tomato sauce | |
| 1/2 teapoons oregano | |
| salt and peper to taste |
Preparation
1
Prep Your Ingredients & Prepare the Onions
First, have all your ingredients measured and ready to make the cooking process smooth and efficient. Cut off the top and bottom of each onion. Make a shallow slit from top to bottom on one side. Bring a large pot of water to a boil. Add onions and cook for 10–15 minutes until the layers soften. Remove from water, let cool, and carefully peel apart the layers. Finely chop any small inner layers and set them aside for later.
First, have all your ingredients measured and ready to make the cooking process smooth and efficient. Cut off the top and bottom of each onion. Make a shallow slit from top to bottom on one side. Bring a large pot of water to a boil. Add onions and cook for 10–15 minutes until the layers soften. Remove from water, let cool, and carefully peel apart the layers. Finely chop any small inner layers and set them aside for later.
2
Make the Filling
Mix in the soaked rice and pomegranate molasses (if using), stirring well to combine. Pour in the chicken stock or water, stir, and let simmer for about 8 minutes until slightly absorbed. Remove from heat, then mix in the chopped parsley and mint, saving a bit to sprinkle on top before serving. Set aside.
Mix in the soaked rice and pomegranate molasses (if using), stirring well to combine. Pour in the chicken stock or water, stir, and let simmer for about 8 minutes until slightly absorbed. Remove from heat, then mix in the chopped parsley and mint, saving a bit to sprinkle on top before serving. Set aside.
3
Stuff the Onions
Take an onion layer and place a spoonful of filling inside, then gently roll it closed. Repeat with all the onion layers until all are stuffed. To prevent burning, spread the chopped onion pieces across the bottom of a baking dish 13 by 8. Arrange the stuffed onions seam-side down in the pot, stacking them if necessary.
Take an onion layer and place a spoonful of filling inside, then gently roll it closed. Repeat with all the onion layers until all are stuffed. To prevent burning, spread the chopped onion pieces across the bottom of a baking dish 13 by 8. Arrange the stuffed onions seam-side down in the pot, stacking them if necessary.
4
Make the Tomato Sauce & Cook
In a pan, heat 2 tbsp olive oil and sauté the chopped onion until soft. Stir in the tomato sauce, oregano, salt, and pepper, then add water and let it simmer for 12 minutes to develop the flavors. Pour the sauce over the stuffed onions in a baking dish, enough to cover them. Wrap the dish with foil and bake in a preheated oven at 375°F for 50 minutes to one hour until the onions are tender and the flavors meld beautifully.
In a pan, heat 2 tbsp olive oil and sauté the chopped onion until soft. Stir in the tomato sauce, oregano, salt, and pepper, then add water and let it simmer for 12 minutes to develop the flavors. Pour the sauce over the stuffed onions in a baking dish, enough to cover them. Wrap the dish with foil and bake in a preheated oven at 375°F for 50 minutes to one hour until the onions are tender and the flavors meld beautifully.
5
Serve & Enjoy!
Let cool slightly, then sprinkle with the reserved fresh chopped parsley before serving. Enjoy!
Let cool slightly, then sprinkle with the reserved fresh chopped parsley before serving. Enjoy!