Greek Stuffed Onions

I just discovered Salantourmasi—whole onions stuffed with a fragrant rice–and–meat mixture—and I love how simple ingredients into impressive onion “bombs” that are tender inside and caramelized on top.

Why You’ll Love This Recipe

I’m captivated by how aromatic herbs, garlic, and tomato deeply flavor each onion layer. The presentation is elegant yet homey, and each bite feels comforting and full of character—perfect as a side dish or main when served with pita or greens.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
medium yellow onions (oval if possible)
short‑grain rice (soaked briefly)
olive oil
garlic cloves, minced
one small onion, diced
lean ground beef
fresh tomato, grated
tomato paste
lemon juice
fresh parsley, chopped
fresh mint, chopped
salt and pepper
chicken stock paste (or bouillon)
dried oregano

Tomato Sauce

whole or Roma tomatoes, blended
water
tomato paste
lemon juice
salt and pepper

directions

1. I preheat the oven to 425 °F (≈ 220 °C).

2. I peel and trim the onions, boil them about 10–15 minutes until softened so the layers separate—then cool enough to handle.

3. While onions soak, I combine blending tomatoes with water, tomato paste, lemon juice, and seasoning to make tomato sauce.

4. I sauté diced onion and garlic in olive oil until softened (≈ 4–5 minutes), then add ground beef. Once browned, I stir in tomato, tomato paste, rice, lemon juice, parsley, mint, stock paste, oregano, salt, and pepper. I simmer 8–10 minutes so rice partially cooks and absorbs flavor.

5. I layer a little sauce in the baking dish, then gently peel apart onion layers, stuff each with ~2 Tbsp filling, and roll them tightly. I arrange them snugly in the dish.

6. I pour remaining tomato sauce over the onions, cover with foil, and bake 30 minutes.

7. Afterward, I remove foil, baste onions with pan juices, and bake uncovered another 25–30 minutes until tender and lightly caramelized.

8. I garnish with chopped parsley and serve warm.

Servings and timing

I typically prepare around 8 medium onions, which yields servings for 4–6 depending on appetite. Prep time takes about 20 minutes, soaking and filling another 15 minutes, baking totals roughly 1 hour 30 minutes—about 1 hour 50 minutes total.

Variations

• I occasionally swap ground lamb or turkey for the beef for a different flavor profile.

• I adjust spices by adding warming notes like a pinch of cinnamon or cumin.

• I sometimes omit meat entirely and add pine nuts or chopped veggies for a vegetarian twist.

• I serve with yogurt or drizzle feta-infused olive oil for added richness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently bake at 350 °F (≈ 175 °C) for about 10 minutes, uncovered, to revive caramelized tops. They’re also delicious at room temperature.

FAQs

What type of onion works best?

I use medium yellow onions—oval-shaped whenever I can find—for their sweetness and the ease of rolling layers after boiling.

Do I need to soak the rice in advance?

Yes—I soak the rice briefly so it cooks evenly inside the onions during baking.

Can I skip meat to make a vegetarian version?

Absolutely. I’ve made versions with rice, herbs, and chopped nuts instead, and they’re still flavorful and satisfying.

How do I prevent onions from falling apart?

I boil until softened but still somewhat firm, so layers hold shape. Rolling gently and fitting tightly into the dish helps too.

What should I serve with Salantourmasi?

I serve them with pita, a green salad, Greek yogurt, or alongside grilled meats or roasted vegetables.

Conclusion

I always find Salantourmasi beautiful and delicious—layered onions filled with savory rice and aromatic herbs, simmered in a tangy tomato sauce, then caramelized in the oven. It’s a dish that feels celebratory yet deeply comforting. I hope making and enjoying these stuffed onions becomes as rewarding for me as it is in Greek homes—maybe for you too.

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