Stuffed Onions Greek (Print Version)
# Ingredients:
→ Onions
01 -
6-8 big onions, unpeeled
02 -
A handful of parsley for topping
→ Stuffing
03 -
1 onion, minced
04 -
5-6 cloves of garlic, finely shredded
05 -
2 cups of blended tomatoes
06 -
1 cup (200g) of Arborio rice
07 -
1/3 cup fresh parsley, chopped finely
08 -
2 pounds of minced beef
09 -
1 teaspoon of dry dill
10 -
1 teaspoon of dry oregano
11 -
1/2 teaspoon dried mint
12 -
2-3 tablespoons of olive oil
13 -
1 1/2 teaspoons of salt (or however much you like)
14 -
Black pepper, freshly ground
→ Sauce
15 -
2 cups of tomato puree
16 -
3-4 tablespoons of balsamic vinegar
17 -
2 cups of onion broth (saved from cooking onions)
18 -
Salt and black pepper to your preference
→ For Serving
19 -
Yogurt
20 -
Feta cheese
# Instructions:
01 -
Slice off the tops and bottoms of the onions. Take off their skins, then make a small cut straight down one side, stopping before slicing all the way through layers. Cook in salty water for 10-15 minutes till tender. Save 4 cups of the liquid for later, drain the onions, and let them cool. Carefully pull the layers apart.
02 -
Cook the chopped onion in olive oil until it softens, about 8 minutes. Add garlic, cooking until you smell it. Brown the minced beef with the spices. Pour in tomato puree, letting it cook until thick. Add rice and 1.5 cups of the onion liquid, cooking 6-8 minutes until the liquid's gone. Mix in fresh herbs.
03 -
Spoon 1-2 portions of filling onto each onion layer's center. Roll it around the filling to form little packets. Lay them seam-side down in one even layer in a baking dish.
04 -
Combine all the sauce ingredients and pour over the onions. Cover the dish with foil. Bake at 400°F (200°C) for 45 minutes. Take the foil off and keep baking for 35-45 minutes until everything is soft. Finally, broil for 5 minutes for a golden finish.
# Notes:
01 -
Stays fresh in the fridge up to 3 days
02 -
Freeze for up to 2 months with no problems
03 -
It tastes even more flavorful a day later