Greek Stuffed Onions (Salantourmasi) (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 medium yellow onions (more oval in shape if possible)
02 -
Fresh parsley for garnish
→ Stuffing
03 -
3/4 cup short grain or arborio rice, soaked
04 -
4 tbsp olive oil
05 -
4 garlic cloves, minced
06 -
1 medium yellow onion, diced small
07 -
1 lb lean ground beef
08 -
1 tomato, grated
09 -
3 tbsp tomato paste
10 -
2 tbsp lemon juice
11 -
1/3 cup fresh chopped parsley
12 -
1/3 cup fresh chopped mint
13 -
2 tsp salt
14 -
1 tsp pepper
15 -
1 tbsp chicken stock paste
16 -
1/2 tbsp dried oregano
→ Tomato Sauce
17 -
398 ml can roma or whole tomatoes, blended
18 -
1 cup water
19 -
1/4 cup tomato paste
20 -
1/4 cup lemon juice
21 -
1 1/2 tsp salt
22 -
1/2 tsp ground pepper
# Instructions:
01 -
Preheat the oven to 425°F. Set aside a 9-by-13-inch baking dish or two 9 inch baking dishes.
02 -
Soak rice in water while you prepare the other ingredients.
03 -
Fill a large pot with water and bring to a boil over medium-high heat. Cut the top and bottom off the onions and remove their skins, removing the tough outer 1-2 layers. Use a small knife to cut a slit down the onion lengthwise, cutting through to only the middle of the onion. Once the water is boiling, add the onions and boil until they are softened and the layers remove easily, about 10-15 minutes. Set aside to cool.
04 -
Blend the can of tomatoes in a blender and then mix all of the tomato sauce ingredients together and set aside.
05 -
Drain the rice and set aside. Turn a large skillet to medium heat. Add olive oil to the pan along with diced onions and garlic and cook for 4-5 minutes until softened. Add the ground beef and cook until browned. Stir in the grated tomato, tomato paste, rice, lemon juice, parsley, mint, salt, pepper, chicken stock paste and dried oregano. Stir together to combine and bring to a simmer, let simmer for 8-10 minutes to parboil the rice and let the liquid absorb. Remove from the heat and set aside.
06 -
Pour a thin layer of the tomato sauce mixture on the bottom of the large baking dish (or if using two baking dishes pour a thin layer of tomato sauce on the bottom of each dish). Stuff the onions - use your fingers to take apart each layer of the boiled onions so you have single layers. Stuff each onion with about 2 tbsp of the filling, placing in the middle of the onion and gently roll up so that the edges of the onion overlap. Add stuffed onions to the baking dish, making sure they fit tightly together.
07 -
Once all the stuffed onions are in the baking dish, pour the rest of the tomato sauce over the stuffed onions and cover with foil. Bake for 30 minutes. Remove foil, baste the onion tops with the cooking liquids and bake uncovered for another 25-30 minutes, they should be very tender and slightly caramelized when finished.
08 -
Garnish with fresh minced parsley and enjoy!
# Notes:
01 -
Keep leftovers in the fridge for up to 3 days in an airtight container
02 -
Serve with Fluffy Greek Pita Bread
03 -
Traditional Greek comfort food dish