Have you ever tried stuffed onions?

This dish is a beautiful example of how simple ingredients can come together to create something truly delicious!

Slow-cooked in a light tomato sauce, these tender onion parcels are filled with a flavorful mix of ground meat, rice, fresh herbs, and a touch of warm spices.

Why You’ll Love This Dish:

Naturally sweet onions become melt-in-your-mouth tender

Light yet hearty, perfect for a cozy meal

Packed with Mediterranean flavors and wholesome ingredientsTo make them, we gently boil whole onions, separate the layers, and fill them with a fragrant stuffing of ground meat, rice, parsley, and a hint of cinnamon.

Then, they’re simmered in a simple tomato sauce until soft and infused with flavor. Serve them warm with crusty bread and feta cheese for the ultimate comfort food experience!

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

10 large onions

400g ground beef

½ cup rice (Carolina or Arborio works well)

1 small onion, finely chopped

4 tbsp olive oil

2 tbsp fresh parsley, chopped

1 tbsp fresh dill, chopped (optional)

1 small tomato, grated

½ tsp cinnamon (optional, for a warm depth of flavor)

Salt & pepper to taste

2 tbsp olive oil

1 garlic clove, minced

1 can (400g) crushed tomatoes or fresh tomatoes, blended

½ cup vegetable or chicken broth

1 tsp sugar (optional, to balance acidity)

Salt & pepper to taste

Directions

Peel the onions and cut off the top and bottom.

Boil them whole in salted water for about 10 minutes until slightly soft.

Drain and let them cool slightly. Carefully separate the layers into “cups” (you can use the smaller inside layers in the stuffing).

In a pan, heat 2 tbsp olive oil and sauté the finely chopped onion until soft.

Add the ground meat and cook until browned.

Stir in the rice, grated tomato, parsley, dill, cinnamon, salt, and pepper. Cook for another 5 minutes. Remove from heat and let cool slightly.

Take each onion layer and fill it with about a tablespoon of the meat mixture. Roll or fold them into little parcels.

Place the stuffed onions seam-side down in a pot, packing them snugly.

In a separate pan, heat olive oil and sauté the minced garlic for 1 minute. Add the crushed tomatoes, broth, sugar, salt, and pepper. Simmer for 10 minutes.

Pour the sauce over the stuffed onions. Add a little extra water if needed to just cover them.

Simmer on low heat for about 40-45 minutes, until the onions are tender and the sauce has thickened.

If you prefer to cook them in the oven instead of on the stovetop, arrange the stuffed onions snugly in a baking dish and pour the prepared tomato sauce over them. Add a little extra water or broth if needed so the liquid comes about halfway up the onions.

Cover the dish tightly with foil and bake in a preheated oven at 180°C / 350°F for about 45 minutes. Remove the foil during the last 10 to 15 minutes of baking so the sauce can thicken slightly and the onions become beautifully tender.

Let them rest for a few minutes before serving.

Serve

Let them rest for 10 minutes before serving. Enjoy with crusty bread and a side of feta cheese!