Greek Stuffed Onions (Salantourmasi) Recipe
If you crave Greek comfort food that’s a labor of love with rewards in every bite, Greek Stuffed Onions (Salantourmasi) deserve a place at your table. These golden, tender onion layers become edible parcels, filled with a fragrant, herby rice and ground beef mixture simmered in zesty tomato sauce. The dish is hearty yet delicate, bursting with the classic flavors of Greece—lemon, parsley, mint, and a kiss of oregano. Whether you’re looking to impress or simply want a nourishing family meal, Greek Stuffed Onions (Salantourmasi) are that special kind of recipe that feels like a warm hug from the Mediterranean.
Ingredients You’ll Need
Gathering the components for Greek Stuffed Onions (Salantourmasi) is refreshingly straightforward—each ingredient plays an important role, from the sweetness of cooked onions to the lively herbs and creamy richness of the rice-and-beef filling. It’s this harmonious blend that brings out the celebrated flavors and textures unique to this dish.
- Yellow onions (8 medium, oval preferred): The stars of the show, these will be softened and used as the delectable wraps for the filling.
- Fresh parsley (for garnish): A final sprinkle that adds color, freshness, and the finishing touch of herbaceous flavor.
- Short grain or arborio rice (3/4 cup, soaked): Soaked rice ensures a tender, creamy bite throughout the stuffing.
- Olive oil (4 tbsp): For sautéing and enriching the filling with a fruity, silky base.
- Garlic cloves (4, minced): Aromatic and bold, garlic is essential for depth and savory notes.
- Yellow onion (1 medium, diced): Adds sweetness and texture to the hearty filling.
- Lean ground beef (1 lb): Brings meaty richness and satisfying substance, tying the filling together.
- Tomato (1, grated): Provides acidity and moisture to balance the savoriness of the meat.
- Tomato paste (3 tbsp for filling, 1/4 cup for sauce): Delivers concentrated umami and gorgeous color to both filling and sauce.
- Lemon juice (2 tbsp for filling, 1/4 cup for sauce): Brightens the entire dish with lively citrus notes.
- Fresh parsley (1/3 cup, chopped): Lends grassy freshness within the filling.
- Fresh mint (1/3 cup, chopped): A burst of cooling, aromatic flavor that makes Salantourmasi irresistibly Greek.
- Salt (2 tsp for filling, 1 1/2 tsp for sauce): Enhances and unifies every single flavor.
- Pepper (1 tsp for filling, 1/2 tsp for sauce): Just enough kick to tingle the tastebuds.
- Chicken stock paste (1 tbsp): A little goes a long way for deep, savory undertones in the filling.
- Dried oregano (1/2 tbsp): Brings in that loving, familiar Greek aroma we all adore.
- Roma or whole canned tomatoes (398 ml can, blended): The backbone of your sauce—blend for perfect consistency.
- Water (1 cup): Ensures just the right sauciness to bathe the onions during bake-time.
How to Make Greek Stuffed Onions (Salantourmasi)
Step 1: Prep the Oven and Baking Dish
First off, set the scene for roasting by preheating your oven to a toasty 425F. Grab a generous 9-by-13 inch baking dish—or two 9-inch ones if your onions are particularly robust. Getting this ready means you can slide your stuffed onions right in without fuss later.
Step 2: Soak the Rice
Pop your short grain or arborio rice into a bowl and cover with water. This step ensures your rice cooks up tender and creamy inside the onions, soaking up the flavors from all the herbs and beef.
Step 3: Prepare and Boil the Onions
Bring a large pot of water to a boil. Meanwhile, lop off the top and root end of each onion and peel off the skins, taking away any particularly tough outer layers. With a paring knife, carefully cut a slit from tip to root, just down to the onion’s core. Once your water’s happily boiling, ease the onions in and let them soften for about 10-15 minutes, until the layers loosen and peel away easily. Drain and let them cool—you want to handle them comfortably when stuffing later.
Step 4: Whip Up the Tomato Sauce
Blend your canned roma or whole tomatoes until silky smooth. Then, stir in the reserved tomato paste, water, lemon juice, salt, and pepper for the sauce. This lively tomato bath will keep your Greek Stuffed Onions (Salantourmasi) juicy and richly flavored as they bake.
Step 5: Drain the Rice
Once your rice has had a chance to soak, drain it thoroughly and set aside. Soaked rice combines much better with the filling and gives the finished onions perfect texture.
Step 6: Sauté the Aromatics
Get a large skillet hot over medium heat, add the olive oil, and sauté the diced onion and minced garlic for about 4-5 minutes. You’re looking for sweetness, softness, and fragrance—this is the flavor base for the entire stuffing.
Step 7: Make the Filling
To the pan, add your ground beef, breaking it apart as it cooks. Once browned, stir in the grated tomato, tomato paste, soaked rice, lemon juice, parsley, mint, salt, pepper, chicken stock paste, and oregano. Combine everything thoroughly and bring it to a gentle simmer, letting the rice partially cook and flavors meld for 8-10 minutes. Turn off the heat and let it cool slightly—this mixture becomes your savory surprise within every onion layer.
Step 8: Prep Your Baking Dish
Pour a base layer of tomato sauce into your baking dish, just enough to cover the bottom. This creates a juicy, nonstick foundation so the onions bake up moist and luscious.
Step 9: Stuff the Onions
Once your onions are cool, gently separate them into individual layers. For each layer, scoop about 2 tablespoons of the beef-and-rice mix into the center, then roll it up tightly so the onion wraps around the filling. This little bundle is what gives Greek Stuffed Onions (Salantourmasi) their magic structure—tender, juicy, and packed full of goodness.
Step 10: Arrange and Pack
Lay each stuffed onion into the baking dish, nestling them close together. The tight fit helps them retain their shape during baking, and ensures every bite soaks in the luscious sauce.
Step 11: Bake to Perfection
After placing all the stuffed onions in the dish, pour over the remaining tomato sauce. Cover with foil to keep everything tender and bake for 30 minutes. Remove the foil and baste the onions with the pan juices, then continue baking uncovered for another 25-30 minutes. The onions should emerge deeply tender, lightly caramelized, and wafting the aromas of the Mediterranean right through your kitchen.
Step 12: Garnish and Enjoy
Scatter a generous handful of fresh minced parsley over the finished Greek Stuffed Onions (Salantourmasi). The green pops against the warm colors, lending aroma and an extra layer of freshness for the perfect final flourish.
How to Serve Greek Stuffed Onions (Salantourmasi)
Garnishes
Enhance your Greek Stuffed Onions (Salantourmasi) just before serving with a shower of fresh minced parsley. For a touch more brightness, a squeeze of lemon over the top brings extra sparkle, while a twist of cracked black pepper adds a gentle heat. If you’re feeling decadent, a dusting of crumbled feta cheese creates a perfect salty counterpoint to the sweet onions and savory beef.
Side Dishes
This luscious entrée is equally at home with rustic country bread—ideal for mopping up all that aromatic sauce. Consider classic Greek sides like a crisp horiatiki salad, roasted potatoes, or creamy tzatziki for contrast. For a lighter spread, simply pair with a tangle of lemon-dressed greens or roasted seasonal vegetables.
Creative Ways to Present
While Greek Stuffed Onions (Salantourmasi) are always show-stoppers on their own, you can get playful with presentation. Try arranging them on a family-style platter for dramatic effect, or stack a few atop a generous swipe of yogurt sauce for an elegant appetizer. For parties, nestle miniature stuffed onions in endive boats for a snazzy, bite-sized treat.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Stuffed Onions (Salantourmasi) keep beautifully for up to three days in the refrigerator. Store them in an airtight container with all their flavorful sauce; as they sit, the flavors deepen, making tomorrow’s lunch or dinner even more satisfying.
Freezing
Want to save some for another time? These stuffed onions freeze surprisingly well. Arrange cooled onions (with sauce) in a freezer-safe, tightly sealed container. They’ll hold their texture and flavor for up to three months—just thaw overnight in the fridge before reheating for best results.
Reheating
To bring leftover Greek Stuffed Onions (Salantourmasi) back to their former glory, place them and their sauce in an oven-safe dish, cover with foil, and reheat at 350F until warmed through (about 20-25 minutes). For speed, a microwave works fine—just cover and heat gently so the onions don’t dry out.
FAQs
Can I make Greek Stuffed Onions (Salantourmasi) vegetarian?
Absolutely! Swap the ground beef for a plant-based substitute or a filling of finely chopped mushrooms, walnuts, and extra herbs. The onions and aromatic tomato sauce happily absorb the flavors of their stuffing.
Do I need to soak the rice first?
Yes, soaking the rice is highly recommended. It helps ensure the rice cooks evenly inside the onions and becomes perfectly tender instead of gritty or undercooked.
Can I use red onions instead of yellow?
You can, though yellow onions are milder and become sweeter when baked. Red onions will give your Greek Stuffed Onions (Salantourmasi) a stronger flavor and a vibrant look, making for a delicious variation.
Is it possible to prepare these ahead of time?
Definitely! Assemble the stuffed onions up to the baking step, cover tightly, and refrigerate for up to a day. Simply bake as instructed when you’re ready to serve; you may need to add a few extra minutes to the baking time if they’re cold from the fridge.
Why do the onions need to be boiled first?
Boiling softens the onion layers, making them pliable and easy to separate without breaking. This step is crucial for getting those beautiful, tender wrappers that hold the filling snugly in your Greek Stuffed Onions (Salantourmasi).
Final Thoughts
Once you taste homemade Greek Stuffed Onions (Salantourmasi), you’ll see why this dish is so beloved across generations. The tender onions and herby, savory filling will win over your heart and palate—so gather your ingredients and treat yourself to a cozy, flavor-packed meal. Don’t be surprised if they become your new favorite comfort food, too!
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Greek Stuffed Onions (Salantourmasi) Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
These Greek Stuffed Onions, known as Salantourmasi, are a delightful and flavorful dish where tender onions are filled with a savory mixture of ground beef, rice, and aromatic herbs, then baked in a rich tomato sauce until caramelized. A traditional Greek recipe that is sure to impress!
Ingredients
For the Stuffed Onions:
- 8 medium yellow onions
- 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
- Preheat the oven: Preheat the oven to 425°F. Prepare a baking dish.
- Soak rice: Soak rice in water.
- Prepare onions: Boil onions until softened. Remove skins and set aside.
- Make tomato sauce: Blend canned tomatoes and mix with other sauce ingredients.
- Cook filling: Cook onions, garlic, beef, and remaining filling ingredients in a skillet.
- Prepare baking dish: Spread a layer of tomato sauce in the dish.
- Stuff onions: Fill each onion layer with filling and roll up.
- Bake: Arrange stuffed onions in the dish, cover with remaining sauce, and bake covered, then uncovered.
- Garnish and serve: Garnish with parsley before serving.
Notes
- Make sure to choose onions that are more oval in shape for easier stuffing.
- These stuffed onions are delicious served with a side of Greek yogurt or a fresh salad.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 stuffed onion
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Greek Stuffed Onions, Salantourmasi, Greek recipe, stuffed onions, Mediterranean cuisine
