Name: Greek Stuffed Onions
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Greek
Ingredients: 4–6 large yellow or sweet onions; 1/2 lb ground beef or lamb (optional for vegetarian version); 1/2 cup long grain rice; 2 tbsp olive oil; 1/4 cup fresh parsley, chopped; 2 tbsp fresh dill or mint, chopped; 2 cloves garlic, minced; 2 tbsp tomato paste or 1/2 cup crushed tomatoes; 2 tbsp lemon juice; 1/4 tsp ground cinnamon; Salt and pepper to taste; 1 1/2 cups water or broth (plus more as needed); Feta cheese, crumbled (optional, for serving)

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Greek stuffed onions are a traditional dish where tender, hollowed-out onions are filled with a savory mixture of rice, herbs, and often ground meat, then baked until soft and flavorful. I love how this dish combines simple ingredients with bold Mediterranean flavors. It’s comforting, aromatic, and makes a beautiful presentation for any meal.

Why You’ll Love This Recipe

I love making Greek stuffed onions because they’re hearty, flavorful, and unique. The onions become soft and sweet during baking, perfectly wrapping the herby, spiced filling. It’s a great way for me to turn basic pantry staples into something that feels special. Whether I make them vegetarian or with meat, they’re always satisfying and full of Greek flavor. Greek Stuffed Onions

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Large yellow or sweet onions
Ground beef or lamb (optional for vegetarian version)
Long grain rice
Olive oil
Fresh parsley
Fresh dill or mint
Garlic
Tomato paste or crushed tomatoes
Lemon juice
Ground cinnamon
Salt and pepper
Water or broth
Feta cheese (optional, for serving)

Directions

I start by peeling the onions and cutting off the tops and bottoms just enough to create a flat surface. I boil them for about 10 minutes until softened, then let them cool slightly.
I carefully separate the onion layers to create hollow shells, setting aside the centers to chop and use in the filling.
In a skillet, I heat olive oil and sauté the chopped onion centers with garlic until soft.
I stir in the ground meat (if using), tomato paste, rice, herbs, cinnamon, salt, and pepper. I cook until the meat is browned and the rice is lightly toasted.
I add a bit of broth or water and let the filling simmer for a few minutes, just to partially cook the rice.
I spoon the filling into each onion shell and place them in a baking dish.
I pour a little more tomato sauce and broth into the bottom of the dish, cover with foil, and bake at 375°F (190°C) for about 45–50 minutes until the onions are tender and the rice is fully cooked.
I uncover them for the last 10 minutes to let the tops brown slightly. Before serving, I like to drizzle with lemon juice and sprinkle with fresh herbs or feta.

Servings and timing

This recipe makes about 4–6 stuffed onions, depending on the size.
Prep time: 30 minutes
Cook time: 50 minutes
Total time: Around 1 hour and 20 minutes

Variations

I make a vegetarian version using just rice, tomato, chopped onion, and lots of fresh herbs.
For a vegan twist, I skip the feta and use veggie broth.
Sometimes I add pine nuts or currants to the filling for a more traditional Greek flavor.
I’ve also made these with quinoa instead of rice for a different texture.
A sprinkle of grated kefalotyri or Parmesan adds a salty kick if I don’t have feta.

Storage/Reheating

I store leftover stuffed onions in an airtight container in the fridge for up to 4 days. To reheat, I place them in a baking dish with a splash of water or broth, cover with foil, and warm in the oven at 350°F (175°C) for 15–20 minutes. They also reheat well in the microwave. These freeze well too—I just thaw overnight before reheating. Greek Stuffed Onions

FAQs

Can I make Greek stuffed onions ahead of time?

Yes, I often prep and stuff the onions the day before, then bake them when I’m ready to serve.

What type of onion works best?

I prefer using large yellow or sweet onions since they become soft and mellow in flavor after baking.

Can I use cooked rice for the filling?

I’ve used partially cooked rice before, but I usually let it simmer in the filling just enough so it finishes perfectly in the oven.

How do I hollow out the onions without tearing them?

Boiling the onions first helps soften the layers. I remove the centers gently using a spoon or my fingers.

What can I serve with Greek stuffed onions?

I like pairing them with a Greek salad, crusty bread, or roasted vegetables for a complete Mediterranean meal.

Conclusion

Greek stuffed onions are one of those comforting, rustic dishes I love bringing to the table. They’re full of flavor, easy to customize, and perfect for a special dinner or everyday meal. With a mix of herbs, spices, and a rich tomato base, they truly capture the heart of Greek home cooking.

Greek Stuffed Onions

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Greek stuffed onions are tender, baked onions filled with a flavorful mixture of rice, herbs, and optional ground meat. This comforting Mediterranean dish is both rustic and elegant, with bold, aromatic spices and a savory tomato base.

Author: Lizaa
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 4–6 stuffed onions
Category: Main Dish, Side Dish
Method: Baking
Cuisine: Greek
Diet: Halal

Ingredients

4–6 large yellow or sweet onions
1/2 lb ground beef or lamb (optional for vegetarian version)
1/2 cup long grain rice
2 tbsp olive oil
1/4 cup fresh parsley, chopped
2 tbsp fresh dill or mint, chopped
2 cloves garlic, minced
2 tbsp tomato paste or 1/2 cup crushed tomatoes
2 tbsp lemon juice
1/4 tsp ground cinnamon
Salt and pepper to taste
1 1/2 cups water or broth (plus more as needed)
Feta cheese, crumbled (optional, for serving)

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Instructions

Preheat the oven to 375°F (190°C).
Peel onions and trim tops and bottoms. Boil for 10 minutes until slightly softened. Cool, then carefully separate layers to form shells. Chop inner layers and set aside.
In a skillet, heat olive oil and sauté chopped onion centers and garlic until soft.
Add ground meat (if using), tomato paste, rice, cinnamon, salt, and pepper. Cook until meat is browned and rice is slightly toasted.
Stir in herbs and 1/2 cup broth. Simmer for 5 minutes to partially cook the rice.
Spoon the filling into onion shells and place in a baking dish.
Pour remaining broth and a bit of tomato sauce into the bottom of the dish. Cover with foil and bake for 45–50 minutes.
Uncover for the last 10 minutes to allow the tops to brown slightly.
Drizzle with lemon juice and garnish with fresh herbs or feta before serving.