Greek Stuffed Onions: Salantourmasi
These Greek stuffed onions are filled with a savory mix of ground beef, rice, and herbs swathed in rich tomato broth. Perfect for a cozy meal that impresses with every bite.
Equipment
- 1 Baking dish to arrange stuffed onions
Ingredients
Main ingredients
- 6-8 Sweet onions peeled and hollowed
- 1 cup Arborio rice rinsed and ready
- 2 pounds Ground beef swap for lamb if desired
- 2 cups Pureed tomatoes canned or fresh
- 5-6 cloves Garlic grated real fine
- 1 Onion finely chopped for sautéing
- 2-3 tablespoons Olive oil use good quality
- Fresh parsley for garnish
- Crumbled feta to top things off
- Dried herbs oregano, mint, and dill
- Balsamic vinegar to taste
Instructions
Instructions
- First, preheat your oven to 350°F. This ain’t part of the pressure cooker part but trusts me, it’s important for finishin’ touch.
- Next, peel the onions real gently. Hollow out each one carefully saving the inner layers—you’ll be mixing those in with the filling later.
- Heat your olive oil in a pan over medium heat. Toss in the chopped onion and grated garlic, sauté till soft and smelling darn good.
- Add your ground beef and cook it till it’s browned all over. Stir in the Arborio rice and cook for just 2-3 minutes more—you don’t want the rice fully cooked yet.
- Mix in those reserved onion layers and add your salt, pepper, oregano, mint, and dill. Stir it all up good so the flavors get familiar with each other.
- Now stuff each onion with the beef and rice mix, pack it in but don’t crush. Arrange those stuffed onions in a baking dish, cover with foil, and bake for 30 minutes.
- Remove the foil and bake for another 10 minutes so the tops get golden and a little crisp. Serve garnished with fresh parsley, a spoonful of yogurt, and feta if you’re feeling fancy.
Notes
Serve with a dollop of yogurt, sprinkle of crumbled feta, and garnish with fresh parsley. Perfect for a cozy and satisfying meal.