Name: Greek Stuffed Onions: Salantourmasi
Yield: 6
Cuisine: Greek
Ingredients: 6-8 onions; parsley for garnish; feta cheese; yogurt; 1 cup (200g) Arborio rice; 2-3 tablespoons olive oil; 1 onion, finely chopped; 5-6 garlic cloves, grated; 2 pounds ground beef; 1 and 1/2 teaspoons salt or to taste; freshly cracked black pepper; 2 cups pureed canned or fresh tomatoes; 1/3 cup finely chopped fresh parsley; 1 teaspoon dried oregano; 1/2 teaspoon dried mint; 1 teaspoon dried dill; 2 cups pureed tomatoes; 2 cups onion broth; 3-4 tablespoons Balsamic vinegar; salt to taste; freshly cracked black pepper, to taste

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This is a delicious, must-try recipe for anyone who loves traditional Greek cuisine!

I highly recommend these Greek-style stuffed onions, known as Salantourmasi. A delicious and unique Greek dish featuring tender onions stuffed with a flavorful filling of ground meat, rice, and aromatic herbs. Simmered in a light tomato sauce, these stuffed onions are savory, comforting, and perfect for a family dinner or special occasion.

You guys ask me for this recipe over and over again, especially after I posted my gemista, a classic Greek dish of stuffed tomatoes and bell peppers. There are a lot of versions of the dish, but traditionally, it has a filling of ground meat, rice, and herbs. I use the same filling for my stuffed onions, and it always comes out perfectly. Make a big batch of these because it tastes even better the next day!

Why will my family want this often?

Sweet caramelized onion,

Thick, rich, tomato sauce,

Melt in your mouth stuffing of

Hearty, juicy beef and

Tender, herby, rice.

What do I need for the dish?

Onions -large yellow onions are what I use, but you can try it with another large onion you love. Let me know how it turns out!

Parsley -roughly chopped to garnish the finished dish.

Feta cheese -I love adding creamy, salty feta to my onions. So, I always put a bowl out, and Greek yogurt is known to be served with it as well.

What’s in the sauce?

Pureed tomatoes -I used canned tomatoes, but you can puree fresh if you’d like.

Onion broth -made from boiling the onions to soften and separate.

Balsamic vinegar -this adds so much deep, sweet, delicious flavor to the sauce.

Salt & freshly cracked black pepper -seasons the sauce so everything is seasoned before putting it all together.

What do I need for the stuffing?

Arborio rice -this is the kind of rice you use to make risotto, but you can use Carolina rice. If you prefer a lighter filling, basmati rice would be good, too.

Olive oil -your favorite for sautéing the onion, garlic, and beef.

Onion -finely chopped to evenly distribute within the stuffing and add flavor to the beef.

Garlic cloves -grated or minced to add lots of garlicky flavor to the stuffing.

Ground beef -the deep, rich flavor is the perfect pairing for onions and tomato sauce.

Salt & freshly cracked black pepper -I’m not shy about seasoning the meat because the beef needs it.

Pureed canned tomatoes -or fresh tomatoes you’ve pureed yourself. I used tomato sauce in my video.

Fresh parsley -finely chopped to add grassy herbiness. I like using a lot.

Dried oregano -adds a sweet earthiness to the filling.

Dried mint -a sweet herb that adds fresh coolness. You can use

Dried dill -adds so much freshness and pairs so well with garlic and mint. You can use a ¼ cup fresh dill if you have it.

How do I prepare the onions?

Cut off the tops and bottoms of the onions and peel them. Make a slit down one side of each onion, being careful not to cut through the layers (see video). Boil the onions in salted water for about 10-15 minutes until softened. Then, reserve 4 cups of the onion broth for the stuffing and sauce. Drain, let the onions cool, and gently separate the layers, keeping them intact for stuffing.

How do I make the filling?

Place a skillet over medium heat and add the onion and olive oil. Cook until softened, about 8 minutes. Toss in the garlic to warm through until fragrant. Then, add the ground beef and season with salt and pepper. Cook until no longer pink, then add 1 cup of the tomato puree and cook it down until thickened. Add the rice, 1 and 1/2 cups of the onion broth and more salt. Cook it for 6-8 minutes or until the broth is absorbed. Do not overcook the filling, or the rice will melt. Remove from the heat and add the herbs. Mix well and set aside.

Use leftover filling to stuff more onions or bell peppers

What’s the best way to stuff the onions?

Take a layer of onion and place 1-2 spoonfuls of the filling in the center. Roll the onion around the filling to form a stuffed “packet.” Repeat with the remaining onion layers and filling.

How do I arrange the onions in the pot?

Place the stuffed onions seam-side down in a baking pan. Arrange them snugly in a single layer to keep them from unrolling while cooking.

How do I prepare the sauce?

Preheat the oven to 400 °F, 200 °C. In a bowl, mix the sauce ingredients and pour the sauce over the stuffed onions. Cover the pan with foil or parchment paper.

What can I do with the onion layers I can’t stuff?

You can cook the small unused onion layers in a separate dish alongside the salantourmasi. They get so sweet and caramelized to perfection that it will be difficult not to eat them, too. However, save them for another night as a side or to use with another dish. There’s no waste here!

How long do I bake the stuffed onions?

Bake for 45 minutes. Uncover the pan and bake for an additional 35-45 minutes until tender and caramelized. Set the oven to the Broil setting for the final 5 minutes of baking to get some color on the onions.

How do I serve the onions?

Let the stuffed onions cool slightly before serving. Garnish with extra parsley, if desired. Enjoy your Greek Stuffed Onions (Salantourmasi) with crusty bread, yogurt, feta, and a fresh salad on the side!

What can I serve with these?

What’s the best way to store leftovers?

Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or sauce to prevent drying out.
Freezer: Place the stuffed onions in a freezer-safe container with the sauce for longer storage. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat thoroughly before serving.

More Stuffed Vegetable Recipes:

Watch the Video:

Greek Stuffed Onions: Salantourmasi

Yield: Serves 6

A delicious and unique Greek dish featuring tender onions stuffed with a flavorful filling of ground meat, rice, and aromatic herbs. Simmered in a light tomato sauce, these stuffed onions are savory, comforting, and perfect for a family dinner or special occasion. A must-try recipe for anyone who loves traditional Greek cuisine!

Ingredients

6-8 onions
parsley for garnish

Serve with:

feta cheese
yogurt

For the Stuffing:

1 cup (200g) Arborio rice
2-3 tablespoons olive oil
1 onion, finely chopped
5-6 garlic cloves, grated
2 pounds ground beef
1 and 1/2 teaspoons salt or to taste
freshly cracked black pepper
2 cups pureed canned or fresh tomatoes
1/3 cup finely chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon dried mint
1 teaspoon dried dill

For the Sauce:

2 cups pureed tomatoes
2 cups onion broth
3-4 tablespoons Balsamic vinegar
salt to taste
freshly cracked black pepper, to taste

Instructions

Prepare the Onions:

Cut off the tops and bottoms of the onions and peel them.

Make a slit down one side of each onion, being careful not to cut through the layers.

Boil the onions in salted water for about 10-15 minutes until softened. Reserve 4 cups of the onion broth fro the stuffing and sauce. Drain and let cool. Gently separate the layers, keeping them intact for stuffing.

Make the Filling:

Place a skillet over medium heat and add the onion and olive oil. Cook until softened. About 8 minutes.

Add the garlic and warm through until fragrant.

Add the ground beef and season with salt and pepper. cook until no longer pink.

Add 1 cup of the tomato puree and cook it down until thickened. Add the rice, 1 and 1/2 cups of the onion broth and more salt. Cook it for 6-8 minutes or until the broth is absorbed. Do not overcook the filling or the rice will melt. Remove from the heat and add the herbs. Mix well and set aside.

Stuff the Onions:

Take a layer of onion and place 1-2 spoonfuls of the filling in the center. Roll the onion around the filling to form a stuffed "packet." Repeat with the remaining layers and filling.

Arrange in Pot:

Place the stuffed onions seam-side down in a baking pan. Arrange them snugly in a single layer to keep them from unrolling while cooking.

Prepare the Sauce:

In a bowl, mix the sauce ingredients and pour the sauce over the stuffed onions. Cover the pan with foil or parchment paper.

Bake:

Preheat the oven to 400 °F, 200 °C.

.Serve:

Let the stuffed onions cool slightly before serving. Garnish with extra parsley, if desired.

Enjoy your Greek Stuffed Onions (Salatourmasi) with crusty bread, yogurt or feta, and a fresh salad on the side!

Notes

Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or sauce to prevent drying out.
Freezer: For longer storage, place the stuffed onions in a freezer-safe container with the sauce. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat thoroughly before serving.

These stuffed onions taste even better the next day as the flavors continue to meld!

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Greek Stuffed Onions: Salantourmasi