Greek Stuffed Onions in Your Pressure Cooker
Greek Stuffed Onions are hearty and comforting, packed with savory ground chuck, arborio rice, and herbs, then baked to golden perfection with a rich tomato sauce.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 6 large onions peeled and softened
- 4 tablespoons extra virgin olive oil
- 1 large onion finely diced
- 5 cloves garlic minced
- 1.5 pounds ground chuck
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 14 ounce crushed plum tomatoes canned
- 1 cup arborio rice rinsed
- ¼ cup minced flat-leaf parsley
- ¼ cup fresh mint chopped
- 2 teaspoons dried oregano
- ½ cup crumbled feta cheese
- 6 ounce tomato paste canned
- 3 cups saved onion broth
- 1 cup boiled onion centers finely diced
- salt and pepper to taste
Instructions
Instructions
- Preheat oven to 375°F and boil a large pot of water.
- Peel and trim onions. Blanch them for 10 minutes and let them cool.
- Separate outer onion layers for stuffing. Dice the inner layers.
- Heat 2 tablespoons olive oil in a pan, sauté diced onion, inner layers, and garlic for 5 minutes.
- Add ground chuck, salt, pepper. Cook until browned, 7 minutes.
- Stir in tomatoes, rice, and tomato paste. Simmer 5 minutes. Off heat, stir in herbs and cheese.
- Stuff onion shells with filling. Place in baking dish packed tight.
- Blend onion broth, tomato paste, and diced onion centers. Season and pour over onions.
- Cover dish with foil. Bake 60 minutes. Remove foil and bake 30 minutes more.
- Optional: Broil briefly for caramelized tops. Serve with pita and more feta.
Video
https://youtube.com/watch?v=_YVAUiUZvLw%3Fsi%3DYqlbQDf4EaD_arr3
Notes
Use the leftover onion broth for future meals. Freeze extras in airtight containers.