Name: Greek Stuffed Onions Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Greek
Ingredients: 6 large yellow or sweet onions, peeled; Salt, for seasoning and water; 1 tablespoon olive oil; 1 lb ground beef (or ground lamb for variation); 1/2 cup long-grain rice (rinsed and soaked for 10 minutes); 1 small onion, finely chopped; 2 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 2 tablespoons fresh mint, chopped (or 1 tsp dried); 1 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; Salt and pepper, to taste; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 can (14 oz) crushed tomatoes; 1/2 cup beef or vegetable broth; 1 teaspoon dried oregano; 1 tablespoon fresh dill or 1 teaspoon dried; Juice of 1 lemon; Chopped parsley or dill; Lemon wedges for serving

Jump to Recipe

Greek Stuffed Onions are pure Mediterranean comfort food magic: tender onion “cups” filled with a warmly spiced beef and rice mixture, all bathed in a tangy tomato sauce and baked until irresistibly fragrant and juicy. There’s something deeply satisfying about the way these sweet, mellow onions cradle their savory filling—every bite is a celebration! Whether you’re hosting a cozy dinner or just craving a little Grecian sunshine at your table, this classic dish delivers rich flavors, stunning presentation, and a taste of the Aegean coast in every forkful.

Greek Stuffed Onions Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Greek Stuffed Onions is how a handful of simple, everyday ingredients transform into something so elegant and satisfying. Each component matters: from the creamy onions to the punchy herbs, everything plays a role in making this dish truly special.

Yellow or sweet onions (6 large): These are your star—choose big, sturdy onions so each “cup” is generous and sweet after baking.
Salt: Used to season both the blanching water and the overall dish, enhancing flavors throughout.
Olive oil (1 tablespoon + 2 tablespoons): For sautéing and creating a rich, velvety sauce; use good extra-virgin for the best flavor.
Ground beef (or ground lamb, 1 lb): Provides the heartiness in the filling—feel free to try lamb for a more traditional taste.
Long-grain rice (½ cup): Rinsed and soaked to ensure it cooks perfectly tender inside the onions.
Onion (1 small, finely chopped): Layering onion flavor for extra depth in the filling.
Garlic (2 cloves for filling + 2 cloves for sauce): Adds that beloved Mediterranean aroma and a subtle bite.
Fresh parsley (¼ cup): Brings a lively green freshness to every bite.
Fresh mint (2 tablespoons, or 1 teaspoon dried): The secret weapon for brightness—don’t skip it!
Ground allspice (1 teaspoon): Lends warmth and a hint of mystery to the filling.
Ground cinnamon (½ teaspoon): That signature Greek note that makes the whole kitchen smell amazing.
Salt and pepper (to taste): To perfectly season the filling and the sauce as you go.
Crushed tomatoes (14 oz can): For a sauce that’s tangy and robust, hugging each stuffed onion.
Beef or vegetable broth (½ cup): Adds savoriness and keeps everything luscious while baking.
Dried oregano (1 teaspoon): Gives that essential herbal backbone common in Greek cuisine.
Fresh dill (1 tablespoon) or dried dill (1 teaspoon): Brings a delicate, unmistakable aroma to the sauce and the finish.
Lemon juice (from 1 lemon): Brightens the entire dish and ties the flavors together.
Chopped parsley or dill: For a vibrant garnish just before serving.
Lemon wedges: Essential at the table for spritzing extra freshness right before your first bite.

How to Make Greek Stuffed Onions

Step 1: Prepare the Onions

First up, grab those beautiful, hefty onions—they’re going to be your stuffing vessels. Start by slicing just enough from the root and top ends so each one can stand upright in your pot. A gentle vertical score through the outer layers will help you peel them apart later. Boil them in salted water until they soften and become pliable, around 10 to 12 minutes. Don’t let them fall apart! Once cooled, carefully separate each onion into “cups,” reserving the smaller inner layers for your filling or sauce. This step sets the stage for Greek Stuffed Onions’ irresistibly tender texture.

Step 2: Make the Filling

Time to build the backbone of flavor. Sauté finely chopped onion in a generous glug of olive oil until translucent, then stir in the garlic until fragrant. Add your ground beef (or lamb if you want that extra Greek authenticity!), breaking it up until browned and savory. The next additions—rice, fresh parsley and mint, allspice, cinnamon, salt, and pepper—turn this ordinary filling into something comfortingly aromatic and complex. Mix well so every grain of rice is kissed by spices, then take it off the heat to cool before stuffing.

Step 3: Stuff the Onions

Now the fun part: fill each onion cup with a couple of spoonfuls of the savory beef-rice mixture, packing gently but avoiding overstuffing. A generous mound is perfect, but don’t force it. Nestle these beauties seam-side down into a greased casserole dish so they’ll hold together as they bake. This is where Greek Stuffed Onions get their signature shape and satisfying look.

Step 4: Prepare the Sauce

While your onions wait, whip up the tomato sauce—the final flavor bath. Sauté a little more garlic in olive oil, then stir in crushed tomatoes, broth, oregano, dill, and a burst of lemon juice. Let this simmer so the flavors meld, then taste and season as needed. This sauce is what pulls the whole dish together, soaking into every layer for maximum deliciousness.

Step 5: Bake the Casserole

Pour the hot tomato sauce over your stuffed onions until they’re mostly bathed but peeking out just a bit. Cover with foil and bake until everything is steamy and tender—about 45 minutes. Then, uncover so the tops can brown and the sauce bubbles, finishing with a gorgeous, golden crown. Patience pays off here, because your kitchen will smell incredible and the onions will turn perfectly melt-in-your-mouth soft.

Step 6: Serve and Enjoy

Let the Greek Stuffed Onions rest for a few minutes so they set just enough to serve. Shower them with more fresh herbs for a burst of color and flavor, and bring lemon wedges to the table for a final hit of brightness. These are wonderful on their own or paired with crusty bread or a crisp Greek salad. Every plate is a feast—don’t forget to spoon over extra sauce!

How to Serve Greek Stuffed Onions

Garnishes

Turn your platter into a showpiece by finishing with a shower of chopped fresh parsley or dill just before serving—it adds color, aroma, and that finishing touch of flavor. A few lemon wedges on the side invite everyone to squeeze their own, boosting that sunny freshness that makes Greek Stuffed Onions so crave-worthy. For extra decadence, a drizzle of peppery olive oil on top is beautiful and delicious.

Side Dishes

Greek Stuffed Onions love company! Pair them with classic sides like crusty, bakery-fresh bread for mopping up tomato sauce, or a crisp Greek salad with feta, olives, and juicy tomatoes for contrast. Roasted potatoes, or even a simple herby couscous, round out the meal for both weekday dinners and festive occasions.

Creative Ways to Present

Serve Greek Stuffed Onions family-style, nestled on a big serving platter with sauce spooned all around and bright accents of herbs and lemon slices. For dinner parties, plate them individually on a bed of arugula or spinach, with a swirl of sauce and a crumble of feta. For a mezze-style spread, make mini stuffed onions with smaller varieties, letting guests pick their favorites from a colorful appetizer table.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Greek Stuffed Onions (lucky you!), let them cool, then transfer to an airtight container. They’ll keep beautifully in the refrigerator for up to three days. The flavors deepen and meld even more overnight, making leftovers arguably even better than day one.

Freezing

Greek Stuffed Onions freeze surprisingly well! Once cooled, arrange them in a single layer in a freezer-safe dish or wrap them tightly in foil. Spoon over extra sauce to keep them moist. Freeze for up to three months. To serve, just thaw overnight in the refrigerator for best results.

Reheating

Reheat leftover Greek Stuffed Onions covered, either in the oven at 350°F (175°C) until hot and steamy, or gently in the microwave in a covered dish. Add a splash of water or broth to keep them from drying out, and don’t forget to garnish with fresh herbs and lemon before serving again!

FAQs

Can I use a vegetarian filling for Greek Stuffed Onions?

Absolutely! Swap the ground beef or lamb for a mix of cooked lentils, walnuts, or even sautéed mushrooms. The same spices and herbs—plus the tomato sauce—will give your vegetarian Greek Stuffed Onions amazing flavor and heartiness.

Do I need to precook the rice before stuffing the onions?

No, just rinsing and soaking the rice before adding it to the filling is enough. It will cook fully as the stuffed onions bake, soaking up the delicious juices and tomato sauce along the way.

How do I prevent the onions from falling apart while separating the layers?

After boiling, let the onions cool until you can handle them comfortably. Work gently, pulling away one outer layer at a time. Scoring the onion before boiling makes it easier to peel and helps keep each cup intact for stuffing.

Can Greek Stuffed Onions be made ahead for a dinner party?

Definitely! Assemble the onions and sauce up to a day in advance, then keep them covered in the refrigerator. When ready, bake according to the directions, and wow your guests with their incredible aroma and presentation.

What are some other meats I could use for the filling?

Ground pork or a blend of ground turkey and beef both work well. You can even try shredded cooked chicken for a lighter take. The aromatic herbs and spices will make any protein taste incredible inside these onions!

Final Thoughts

I can’t recommend Greek Stuffed Onions enough—they’re a showstopper that always delivers rich, sunshine-filled flavors and plenty of “wow” at the table. Whether you’re new to Mediterranean cooking or looking to impress friends and family with something delightfully different, give this recipe a try. You’ll be so glad you did!

Greek Stuffed Onions Recipe

★★★★★

5.2 from 16 reviews

Author: Mariam
Total Time: 1 hour 45 minutes
Yield: 6 servings 1x
Diet: Halal

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Description

Greek Stuffed Onions is a classic Mediterranean dish where tender onions are filled with a flavorful mixture of ground beef, rice, and aromatic spices, then baked in a rich tomato sauce until beautifully tender and fragrant.

Instructions

Prepare the Onions: Fill a large pot with salted water and bring it to a boil. Cut a small slice off the root and top ends of each onion so they stand flat. Score one side vertically, cutting through just the first few layers. Gently boil the onions for 10–12 minutes until softened but not falling apart. Drain and cool. Carefully peel back the layers to separate into cups, keeping the larger outer layers intact for stuffing. Reserve the smaller inner pieces for later use in the filling or sauce.
Make the Filling: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for 2–3 minutes until translucent. Stir in the garlic and cook for 30 seconds more. Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink. Stir in the rice, parsley, mint, allspice, cinnamon, salt, and pepper. Mix well, then remove from heat. Let it cool slightly before stuffing.
Stuff the Onions: Take each onion “cup” and fill it with about 2 tablespoons of the beef-rice mixture, packing it in gently. You want them full but not bursting. Place the stuffed onions seam-side down in a greased casserole dish.
Prepare the Sauce: In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and cook until fragrant. Stir in the crushed tomatoes, broth, oregano, dill, and lemon juice. Simmer for 5–7 minutes to allow the flavors to come together. Taste and adjust seasoning with salt and pepper as needed.
Bake the Casserole: Pour the sauce evenly over the stuffed onions. Cover the dish with foil and bake at 375°F (190°C) for 45 minutes. Remove the foil and bake an additional 20–30 minutes until the tops are slightly golden and the sauce is bubbling.
Serve and Enjoy: Let the casserole rest for 5–10 minutes before serving. Garnish with fresh parsley or dill and serve with lemon wedges on the side. Pair with crusty bread or a crisp salad for a complete meal.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Baking
Cuisine: Greek