There is something truly magical about the comforting flavors and history tucked inside every bite of the Greek Stuffed Onions (Salantourmasi) Recipe. This beloved traditional dish brings together tender, sweet onions filled with a savory mixture of ground beef, herb-scented rice, and tangy tomato sauce that dances so beautifully on your palate. It’s a warm, hearty experience that feels like a hug in a meal, perfect for sharing with family or friends. Once you try this recipe, you’ll understand why Salantourmasi remains a favorite in Greek homes and hearts.
Ingredients You’ll Need
What makes this Greek Stuffed Onions (Salantourmasi) Recipe truly shine are the simple yet vibrant ingredients that create layers of flavor, texture, and color. Each component plays its part, from the aromatic herbs that bring freshness to the dish, to the juicy, rich tomato base that ties everything together beautifully.
- 8 medium yellow onions (preferably oval in shape): The star vessel of the dish, chosen for their sweetness and structure to hold the stuffing perfectly.
- Fresh parsley for garnish: Adds a burst of color and fresh herbal notes to finish the dish elegantly.
- ¾ cup short-grain or arborio rice, soaked: Essential for a creamy yet firm texture inside the onions, absorbing all the delicious flavors.
- 4 tbsp olive oil: Provides richness and helps soften the aromatics during sautéing.
- 4 garlic cloves, minced: Infuses the filling with a warm and pungent depth.
- 1 medium yellow onion, diced small: Adds sweetness and body to the meat mixture.
- 1 lb lean ground beef: The hearty protein base that makes the stuffing satisfying.
- 1 tomato, grated: Brings natural sweetness and moisture to the filling.
- 3 tbsp tomato paste: Concentrates the tomato flavor and enriches the sauce.
- 2 tbsp lemon juice: Brightens the dish with a refreshing tang that balances richness.
- â…“ cup fresh parsley, chopped: Freshness and a subtle earthiness in every bite.
- â…“ cup fresh mint, chopped: Adds an aromatic lift and unexpected garden brightness.
- 2 tsp salt: Enhances all the flavors harmoniously.
- 1 tsp pepper: Offers gentle heat and complexity.
- 1 tbsp chicken stock paste: Deepens the savory notes in the filling.
- ½ tbsp dried oregano: Brings classic Mediterranean herbal warmth.
- 1 can (398 ml) roma or whole tomatoes, blended: The base for the luscious braising sauce.
- 1 cup water: Balances the sauce consistency during baking.
- ¼ cup tomato paste: Amplifies richness in the baking sauce.
- ¼ cup lemon juice: Adds a zesty brightness to the sauce flavor.
- 1½ tsp salt: Seasoning that perfectly rounds out the sauce.
- ½ tsp ground pepper: A mild spice to complement the sauce.
How to Make Greek Stuffed Onions (Salantourmasi) Recipe
Step 1: Preheat Oven
First things first, get your oven warmed up to 425°F (220°C). This high heat will help the onions cook evenly and the sauce to thicken beautifully as everything bakes. Prepare either one 9×13-inch baking dish or two 9-inch dishes to fit all your stuffed onions comfortably.
Step 2: Soak the Rice
Soaking the short-grain rice before cooking ensures that when it bakes inside the onions, it’ll be perfectly tender yet slightly chewy, absorbing all the flavors from the meat and seasonings. Simply cover the rice with water and let it soak while you prep everything else.
Step 3: Prepare and Boil the Onions
This part feels a little like magic — peeling the onions, making a careful lengthwise slit halfway through, and boiling them just until they soften enough to separate into layers without falling apart. This makes them pliable cups ready to cradle the hearty stuffing while maintaining that beautiful onion sweetness.
Step 4: Prepare Tomato Sauce
While the onions cool, blend the canned tomatoes until smooth and combine them with water, tomato paste, lemon juice, salt, and pepper. This bright, tangy sauce will bathe the onions during baking, infusing them with the perfect balance of acidity and sweetness.
Step 5: Make the Stuffing
In a skillet, heat olive oil and soften the minced garlic and diced onion until translucent and fragrant. Add ground beef and brown it up beautifully for that rich, meaty flavor. Stir in grated tomato, tomato paste, lemon juice, chopped fresh parsley and mint, and the soaked rice. Season generously with salt, pepper, chicken stock paste, and oregano, then simmer gently so every bite bursts with complexity and warmth.
Step 6: Assemble the Stuffed Onions
Carefully peel each onion layer apart, creating cups to stuff with the savory meat and rice filling. Roll or fold the layers to seal the stuffing inside, then place each stuffed onion seam-side down in your baking dish. This careful assembly is where the dish truly starts to come together for that special, homey feel.
Step 7: Add Sauce and Bake
Pour the luscious tomato sauce over the stuffed onions, covering them lovingly. Cover the dish with foil and bake for 1 hour, allowing the flavors to meld and the onions to become irresistibly tender. Remove the foil and continue baking for another 30 minutes to thicken the sauce into a rich glaze that clings to every bite.
Step 8: Garnish and Serve
Finish your Greek Stuffed Onions (Salantourmasi) Recipe with a sprinkle of fresh parsley. Serve warm and watch your guests’ faces light up with every forkful of this classic, hearty dish.
How to Serve Greek Stuffed Onions (Salantourmasi) Recipe
Garnishes
A sprinkle of fresh parsley not only adds a pop of bright green color but also enhances the fresh herbal notes already present inside the stuffed onions. A drizzle of good quality extra virgin olive oil at the end elevates the dish with a silky finish that feels just right.
Side Dishes
This Greek Stuffed Onions (Salantourmasi) Recipe pairs wonderfully with simple sides like a crisp Greek salad or warm, crusty bread to soak up the flavorful sauce. Light lemony potatoes or a refreshing tzatziki can balance the richness beautifully and complete the Mediterranean experience.
Creative Ways to Present
For a charming presentation, arrange the stuffed onions on a large platter nestled among fresh lemon wedges and extra herbs. Alternatively, serve each onion on individual plates with a spoonful of sauce ladled over the top and a small side of roasted vegetables, turning this humble dish into an elegant celebration of flavors.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers of your Greek Stuffed Onions (Salantourmasi) Recipe, store them in an airtight container in the refrigerator where they’ll keep well for up to 3 days. The flavors tend to deepen overnight, making the next meal even more delicious.
Freezing
You can freeze the stuffed onions by placing them in a freezer-safe container or heavy-duty freezer bags. Make sure they are well-covered with some sauce to protect from freezer burn. Frozen, they can last up to 2 months. Thaw them overnight in the refrigerator before reheating.
Reheating
To reheat, cover the stuffed onions with foil and warm them in a 350°F (175°C) oven for about 20-30 minutes until heated through. You can also reheat them gently on the stove in a covered pan with a splash of water or extra sauce to keep them moist.
FAQs
What type of onions work best for this recipe?
Yellow onions, preferably oval-shaped if you can find them, are ideal because they have a great balance of sweetness and firmness, holding the stuffing well without falling apart during baking.
Can I make this dish vegetarian?
Absolutely! You can substitute the ground beef with a mixture of sautéed mushrooms, cooked lentils, or crumbled tofu seasoned similarly for a delicious vegetarian version that still captures the essence of the Greek Stuffed Onions (Salantourmasi) Recipe.
Is it okay to use regular long-grain rice?
While you can use long-grain rice, short-grain or arborio rice is preferred because it stays creamier and clings better to the meat mixture, creating that perfect tender texture inside the onions.
Can I prepare the stuffed onions a day in advance?
Yes, you can assemble the stuffed onions a day prior, keep them covered in the refrigerator, and bake just before serving. This can actually enhance the flavors as they have more time to meld together.
What can I use if I don’t have chicken stock paste?
If you don’t have chicken stock paste, a small amount of broth concentrate, bouillon powder, or a splash of well-seasoned broth will work nicely to boost the savory notes in the filling.
Final Thoughts
If you’re searching for a dish that wraps you in warm, comforting flavors while showcasing traditional Greek cooking at its finest, the Greek Stuffed Onions (Salantourmasi) Recipe will quickly become one of your all-time favorites. It’s easy enough to make with simple ingredients yet offers a deliciously rich experience that feels made with love. Trust me, once you try it, it will hold a special place in your kitchen and your heart.
Print
Greek Stuffed Onions (Salantourmasi) Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Description
Greek Stuffed Onions (Salantourmasi) is a traditional savory dish featuring tender yellow onions filled with a flavorful mixture of ground beef, rice, fresh herbs, and tomato sauce. Baked to perfection in the oven with a rich homemade tomato sauce, this dish offers a comforting and aromatic taste of Greece that is perfect for family meals or special occasions.
Ingredients
For the Stuffed Onions
- 8 medium yellow onions (preferably oval in shape)
- ¾ 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
- â…“ cup fresh parsley, chopped
- â…“ cup fresh mint, chopped
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp chicken stock paste
- ½ tbsp dried oregano
For the Tomato Sauce
- 1 can (398 ml) roma or whole tomatoes, blended
- 1 cup water
- ¼ cup tomato paste
- ¼ cup lemon juice
- 1½ tsp salt
- ½ tsp ground pepper
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a 9×13-inch baking dish (or two 9-inch baking dishes) for the stuffed onions.
- Soak the Rice: Soak the short-grain or arborio rice in water while you prepare the other ingredients to ensure it cooks evenly within the stuffing.
- Prepare and Boil the Onions: Bring a large pot of water to a boil. Trim the tops and bottoms of the onions and remove their tough outer skins. Make a lengthwise slit halfway through each onion to create layers. Boil the onions for 10-15 minutes until softened but still firm, then remove from water and let cool.
- Prepare Tomato Sauce: Blend the canned tomatoes until smooth. In a bowl, mix the blended tomatoes with water, tomato paste, lemon juice, salt, and pepper. Set this sauce aside for later.
- Make the Stuffing: Heat olive oil in a skillet over medium heat. Sauté minced garlic and diced onion until fragrant and soft. Add lean ground beef and cook until browned. Stir in grated tomato, tomato paste, lemon juice, chopped parsley and mint, salt, pepper, chicken stock paste, dried oregano, and the soaked rice. Cook the mixture while stirring to blend the flavors well and allow the rice to begin softening.
- Assemble the Stuffed Onions: Carefully peel each boiled onion to separate layers forming cups. Stuff each onion layer with the meat and rice mixture, rolling or folding them to seal the filling inside. Arrange the stuffed onion cups seam-side down in the prepared baking dish.
- Add Sauce and Bake: Pour the prepared tomato sauce evenly over the stuffed onions. Cover the baking dish tightly with foil and bake in the preheated oven for 1 hour. Remove the foil and continue baking for an additional 30 minutes to allow the sauce to thicken and the onions to become tender.
- Garnish and Serve: After baking, garnish the stuffed onions with fresh parsley and serve warm for a delicious Greek meal.
Notes
- Using oval-shaped yellow onions helps create better stuffing cups due to their shape and size.
- Soaking the rice before mixing it with the meat ensures it cooks fully inside the stuffed onions.
- Be gentle when peeling the boiled onions to keep layers intact for stuffing.
- Covering the baking dish with foil during the first hour keeps the moisture in and prevents the onions from drying out.
- Fresh herbs like parsley and mint add a bright, fresh flavor balancing the richness of the meat.
