Greek Stuffed Onions Tomato Sauce (Printable View)

Tender onion layers stuffed with beef and rice, baked in tomato sauce.

# Ingredient List:

→ Onions

01 - 8 large yellow onions

→ Filling

02 - 10.5 oz ground beef
03 - 1/2 cup uncooked long grain rice
04 - 1 medium tomato, grated
05 - 1 small carrot, finely grated
06 - 2 tbsp olive oil
07 - 2 tbsp fresh parsley, finely chopped
08 - 1 tbsp fresh mint, finely chopped (or 1 tsp dried mint)
09 - 1 tsp dried oregano
10 - 1 garlic clove, minced
11 - 1/2 tsp ground cinnamon
12 - Salt and freshly ground black pepper, to taste

→ Sauce

13 - 1 2/3 cups tomato passata or strained tomatoes
14 - 1/3 cup plus 1 tbsp water
15 - 2 tbsp olive oil
16 - 1/2 tsp sugar
17 - Salt and pepper, to taste

# How to Make It:

01 - Preheat the oven to 350°F.
02 - Trim the root and stem ends of the onions. Bring a large pot of salted water to a boil, add whole onions, and simmer for 12–15 minutes until just tender. Drain and let cool slightly.
03 - Carefully peel off the outer layers of each onion, aiming for 2–3 large layers per onion to use for stuffing. Reserve the inner cores for another use or finely chop and add to the filling.
04 - In a bowl, combine ground beef, rice, grated tomato, grated carrot, olive oil, parsley, mint, oregano, garlic, cinnamon, and reserved chopped onion. Season with salt and pepper. Mix until well combined.
05 - Lay out onion layers, place a generous spoonful of filling in the center of each, and roll or fold to enclose the filling securely.
06 - Arrange stuffed onions seam-side down in a baking dish.
07 - In a jug, mix tomato passata, water, olive oil, sugar, salt, and pepper. Pour the sauce over the stuffed onions.
08 - Cover the dish tightly with foil and bake for 50 minutes.
09 - Remove foil and bake for another 20–25 minutes, until golden and the sauce has thickened.
10 - Rest for 10 minutes before serving. Garnish with extra parsley if desired.

# Expert Suggestions:

01 -
  • The onions become incredibly sweet and mellow after their brief simmer, almost melting into the savory filling
  • That unexpected hint of cinnamon makes everyone ask what's your secret ingredient
  • One dish delivers protein, vegetables, and comfort all in one gorgeous presentation
02 -
  • Don't overboil the onions initially or they'll tear when you try to separate the layers
  • The rice will continue cooking in the sauce, so don't worry if it feels slightly underdone in the raw mixture
  • Letting the dish rest before serving is crucial, otherwise the filling won't hold its shape when you cut into them
03 -
  • If your onion layers tear, don't worry, just overlap two pieces to patch them together before stuffing
  • Use a small offset spatula or your fingers to spread the filling evenly, leaving room to fold
  • The sauce should almost completely cover the onions, so use a deeper baking dish if needed

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