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)

Description

Greek Stuffed Onions, or “Kremmydia Gemista,” are a traditional Mediterranean dish featuring tender onion layers filled with a savory mixture of ground beef, rice, and aromatic herbs. Baked in a lemony tomato sauce, this dish is comforting, flavorful, and perfect for family meals or special occasions.

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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Instructions

Bring a large pot of salted water to a boil. Trim and score the onions. Boil for 10–12 minutes until softened. Drain, cool, and peel apart into layers.
Heat 1 tablespoon olive oil in a skillet. Sauté chopped onion for 2–3 minutes. Add garlic and cook briefly.
Add ground beef, cook until browned. Stir in rice, parsley, mint, allspice, cinnamon, salt, and pepper. Remove from heat and let cool slightly.
Fill each onion layer with 2 tablespoons of filling and place seam-side down in a greased casserole dish.
In a saucepan, heat 2 tablespoons olive oil. Add garlic, then stir in crushed tomatoes, broth, oregano, dill, and lemon juice. Simmer 5–7 minutes.
Pour sauce over stuffed onions. Cover with foil and bake at 375°F (190°C) for 45 minutes. Remove foil and bake 20–30 minutes more until golden and bubbling.
Let rest 5–10 minutes before serving. Garnish with fresh herbs and serve with lemon wedges.

Notes

Use lamb instead of beef for a richer flavor.
Substitute meat with lentils or mushrooms for a vegetarian version.
Add pine nuts or raisins for a traditional Greek twist.
Red onions can be used for extra sweetness and color.
Let cool completely before freezing for up to 2 months.

Prep Time: 40 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Baking
Cuisine: Greek