Name: Greek Stuffed Onions
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Cuisine: Greek
Ingredients: 6 large yellow or sweet onions, peeled; Salt (for seasoning and boiling water); 1 tablespoon olive oil; 1 lb ground beef (or ground lamb); 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 teaspoon dried mint); 1 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; Salt and pepper, to taste; 2 tablespoons olive oil (for sauce); 2 cloves garlic, minced (for sauce); 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 dill; Juice of 1 lemon; Chopped parsley or dill (for garnish); Lemon wedges (for serving)

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Greek Stuffed Onions, also known as “Kremmydia Gemista,” are a comforting and elegant dish that features tender onion layers filled with a savory blend of ground beef, rice, fresh herbs, and warm spices. Finished in a rich tomato sauce infused with lemon and dill, this dish offers a delightful combination of Mediterranean flavors perfect for family dinners or special occasions.

Greek Stuffed Onions

Why You’ll Love This Recipe

Flavorful and aromatic: Each bite is filled with warmly spiced beef, rice, and herbs wrapped in sweet onion layers.
Unique presentation: Stuffed onions are not only delicious but make a visually impressive dish.
Versatile: Easily made with ground beef or lamb, and can be adapted to suit vegetarian preferences.
Meal prep friendly: Can be made ahead of time and baked when needed.
Comforting yet refined: It’s hearty enough for a main dish but elegant enough for dinner parties.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Onions:
6 large yellow or sweet onions, peeled
Salt (for seasoning and boiling water)
1 tablespoon olive oil

For the Filling:
1 lb ground beef (or ground lamb)
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 teaspoon dried mint)
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
Salt and pepper, to taste

For the Sauce:
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 dill
Juice of 1 lemon

Optional Garnish:
Chopped parsley or dill
Lemon wedges for serving

directions

Prepare the Onions:
Bring a large pot of salted water to a boil. Trim the root and top ends of each onion. Score one side vertically through the first few layers. Boil the onions for 10–12 minutes until softened but not mushy. Drain and cool. Gently peel apart the layers into cups. Reserve inner pieces for the filling or sauce.
Make the Filling:
Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and sauté for 2–3 minutes. Add garlic and cook another 30 seconds.
Add ground beef, breaking it apart as it cooks. Cook until browned and fully cooked. Stir in rice, parsley, mint, allspice, cinnamon, salt, and pepper. Mix well and remove from heat. Let cool slightly.
Stuff the Onions:
Fill each onion cup with about 2 tablespoons of the beef and rice mixture. Pack gently but avoid overfilling. Place seam-side down in a greased casserole dish.
Make the Sauce:
In a saucepan, heat 2 tablespoons olive oil over medium heat. Add garlic and cook until fragrant. Stir in crushed tomatoes, broth, oregano, dill, and lemon juice. Simmer for 5–7 minutes. Adjust seasoning as needed.
Bake the Casserole:
Pour the tomato sauce evenly over the stuffed onions. Cover the dish tightly with foil. Bake at 375°F (190°C) for 45 minutes. Remove foil and continue baking for another 20–30 minutes until tops are golden and sauce is bubbling.
Serve:
Let rest for 5–10 minutes before serving. Garnish with fresh herbs and serve with lemon wedges. Pair with a crisp salad or crusty bread.

Servings and timing

Servings: 6–8
Prep Time: 40 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 55 minutes

Variations

Vegetarian version: Replace meat with cooked lentils or a mix of chopped mushrooms and walnuts.
Use lamb for richer flavor: Ground lamb adds a deeper, earthier taste.
Add pine nuts or raisins: For a sweet and nutty Greek twist.
Use red onions: For a slightly sweeter and colorful variation.
Spice variation: Add a pinch of nutmeg or paprika for different flavor notes.

storage/reheating

Store leftover stuffed onions in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions for 1–2 minutes.

To freeze, let them cool completely, then place in a freezer-safe dish or container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make Greek stuffed onions ahead of time?

Yes, you can prepare the stuffed onions and sauce a day ahead. Assemble the dish and refrigerate. Bake when ready to serve.

What type of onions work best?

Large yellow or sweet onions are ideal because of their size and mild flavor when cooked.

Can I use cooked rice in the filling?

No, the rice should be partially cooked by soaking but not fully cooked, as it will finish cooking inside the onions.

What can I use instead of ground beef?

Ground lamb is traditional, but you can also use ground turkey, chicken, or a plant-based meat substitute.

Do I need to pre-cook the filling?

Yes, cooking the filling beforehand ensures that the meat and aromatics are fully cooked and flavorful.

Can I cook this on the stovetop instead of baking?

Baking is recommended for best flavor and texture, but you could simmer the stuffed onions in a covered pot with sauce over low heat.

What should I serve with stuffed onions?

Crusty bread, a fresh cucumber-tomato salad, or roasted vegetables make excellent side dishes.

Can I freeze leftover stuffed onions?

Yes, they freeze well. Let them cool completely before freezing in an airtight container.

Is the sauce spicy?

No, it’s a mild tomato-based sauce. You can add chili flakes if you prefer heat.

How do I keep the onions from falling apart?

Boil the onions just until tender and handle them gently when separating the layers. Avoid overstuffing.

Conclusion

Greek Stuffed Onions are a comforting and flavorful dish that captures the essence of traditional Mediterranean cooking. With a warm spiced meat and rice filling, tender onion layers, and a rich tomato sauce, they make for a satisfying and elegant main course. Whether you’re serving them for a family dinner or a festive gathering, this dish is sure to impress.