Greek Stuffed Onions are a comforting, hands-on dish that dresses humble onions with an aromatic mixture of ground meat, rice, herbs, and bright lemon — baked until tender and lightly caramelized. I make these when I want something impressive but simple; the balance of sweet baked onion and savory filling is what keeps me coming back. For a crunchy garnish idea, I sometimes borrow a shortcut and use crispy fried onions in an air fryer to add texture without frying.
Why Make This Recipe
- Flavor-packed: caramelized onion shells concentrate sweetness while the herbed meat-and-rice filling delivers savory depth.
- Balanced nutrition: each serving combines vegetables, protein, and complex carbs in one vessel.
- Hands-off baking: after a short stovetop sauté, the oven finishes everything with minimal babysitting.
- Impressive presentation: individual stuffed onions make a beautiful main for dinner parties or family meals.
- Personal note: I love this recipe because it turns inexpensive ingredients into a dish that feels celebratory and homemade.
Recipe Overview
- Prep time: 25 minutes (including hollowing onions)
- Cook time: 45–55 minutes (baked at 375°F / 190°C)
- Total time: 1 hour 10–15 minutes
- Servings: 4 large stuffed onions (or 6 smaller)
- Difficulty: Medium — basic knife work and stovetop sauté skills required
- Method: Hollow whole onions, prepare a stovetop filling (ground meat, rice, aromatics), stuff onions, then bake covered and uncovered to finish.
My Experience Making This Recipe
When I developed this version I tested both lamb and beef; lamb is classic Greek and gives a richer flavor, while beef is milder and more budget-friendly. I also learned that parboiling the onions for 5 minutes makes them much easier to hollow without breaking. A final uncovered bake for 10–15 minutes produces the best caramelized edges.
How to Make Greek Stuffed Onions
Start by trimming and parboiling large sweet onions (about 10 minutes including prep) so they soften enough to hollow. Sauté the scooped onion centers with garlic, ground meat (about 1 lb / 450 g), 1 cup cooked short-grain rice, 2 tbsp tomato paste, 1/3 cup chopped parsley, 1 tsp dried oregano, salt, pepper and a squeeze of lemon; deglaze with 1/4 cup dry white wine or stock. Pack the mixture tightly into the onion shells, place in a snug baking dish, add 1/2–3/4 cup tomato sauce and 1/2 cup water around them, cover with foil and bake at 375°F (190°C) for 35–40 minutes, then uncover and bake 10–15 minutes to caramelize. Expect juicy, tender onions with a firm, cohesive filling; rest 5 minutes before serving.
Expert Tips for Success
- Use starchy short-grain rice or par-cook 1/4 cup long-grain rice so the filling and sauce finish cooking together without becoming dry.
- For easy hollowing, chill onions after slicing their tops and only remove layers from the center using a melon baller or small spoon to preserve shells.
- Brown the meat well at medium-high heat to develop flavor through Maillard reaction before adding tomato and stock.
- If you want crisp topping, try air-fryer-style fried onions as a garnish; they add crunch without extra oil and pair well with the soft interior — I like using stuffed sweet potato technique tips for spacing and timing when finishing stuffed vegetables.
- Use a heavy ovenproof dish (cast iron or ceramic) so heat distributes evenly and prevents hot spots in the sauce.
How to Serve Greek Stuffed Onions
- Serve with a simple Greek salad (tomato, cucumber, kalamata olives, red onion, and a lemon-olive oil dressing) for freshness.
- Spoon extra tomato-citrus sauce from the baking dish over the onions and crumble 2–3 tbsp feta per portion for salty contrast.
- For a cozy plate, pair with roasted potatoes or crusty bread to soak up juices; they’re also lovely when served alongside apple-spiced stuffed sweet potatoes for a fall dinner.
- Presentation tip: serve each onion on a shallow bowl with a spoonful of chopped parsley and lemon wedges.
Storage and Reheating Guide
- Refrigerate cooled stuffed onions in an airtight container for up to 3 days; store sauce and onions together to keep them moist.
- Freeze portions in freezer-safe containers for up to 3 months; label with date and thaw overnight in the refrigerator before reheating.
- To reheat from refrigerated: warm covered in a 350°F (175°C) oven for 15–20 minutes until heated through, or microwave on medium power for 2–4 minutes, turning once.
- From frozen: thaw overnight and reheat in a 350°F oven covered for 25–35 minutes, then uncover 10 minutes to refresh the exterior texture.
Recipe Variations
- Vegetarian: replace meat with 1½ cups cooked lentils and 1/2 cup chopped mushrooms for umami; bind with an egg or 2 tbsp tomato paste. For extra richness, stir in 1/4 cup crumbled feta.
- Gluten-free: the base recipe is naturally gluten-free if you omit breadcrumbs; use rice or quinoa as the binder.
- Dairy-free: skip feta and add roasted pine nuts or toasted almonds for texture instead of cheese.
- Flavor twist: fold in 1 tsp ground cinnamon and a pinch of allspice for a traditional Greek aroma, or swap rice for cooked bulgur for nuttier texture and faster reheating. For pairing ideas with stuffed vegetables, check this apple-spiced stuffed sweet potatoes recipe for inspiration.
Nutritional Highlights
- Good protein source: each stuffed onion contains protein from meat (or lentils in vegetarian versions) to support satiety.
- Vegetable-forward: the onion itself adds fiber, vitamin C, and antioxidants.
- Allergens: contains dairy if you add feta, and tree nuts if you use pine nuts; naturally gluten-free when no breadcrumbs are used. Aim for one stuffed onion per adult as a main course, or halve it for a side portion.
Troubleshooting Common Issues
- Onions fall apart when hollowing: chill onions and parboil briefly (3–5 minutes) to firm layers, and use a small spoon or melon baller to remove centers.
- Filling tastes dry after baking: add 1/4–1/2 cup extra stock or tomato sauce to the baking dish and cover tightly with foil to trap steam.
- Rice is undercooked in the filling: either par-cook rice for 5–7 minutes or increase baking time by 10–15 minutes with a covered dish at 350°F (175°C).
Frequently Asked Questions
Q: Can I prepare these ahead and bake later?
A: Yes — assemble the stuffed onions, cover tightly, and refrigerate up to 24 hours before baking. If chilled, add 5–10 extra minutes to the baking time so they heat through evenly.
Q: Which meat is best: lamb or beef?
A: Lamb gives a traditional, richer flavor that pairs beautifully with oregano and lemon; lean ground beef is milder and still delicious. Use a 80/20 beef blend for good flavor and moisture.
Q: How do I keep the filling from falling out while serving?
A: Pack the filling tightly and let the baked onions rest 5 minutes before serving; this helps the juices redistribute and firms the filling. Cutting through the top with a small knife also stabilizes portions.
Q: Can I make these gluten-free and vegan?
A: Yes — use cooked lentils or a textured vegetable protein for vegan protein, and ensure no breadcrumbs or dairy are added. Bind with a tablespoon of ground flax (1 tbsp flax + 3 tbsp water = 1 egg) if needed.
Greek Stuffed Onions
- Total Time: 75 minutes
- Yield: 4 large stuffed onions 1x
- Diet: Meat-based
Description
A comforting dish featuring caramelized onions filled with a savory mixture of ground meat, rice, herbs, and lemon.
Ingredients
- 4 large sweet onions
- 1 lb (450 g) ground meat (lamb or beef)
- 1 cup cooked short-grain rice
- 2 tbsp tomato paste
- 1/3 cup chopped parsley
- 1 tsp dried oregano
- Salt and pepper to taste
- Squeeze of lemon juice
- 1/4 cup dry white wine or stock
- 1/2–3/4 cup tomato sauce
- 1/2 cup water
Instructions
- Trim and parboil the onions for about 10 minutes until softened.
- Sauté the scooped onion centers with garlic and ground meat over medium-high heat.
- Add cooked rice, tomato paste, parsley, oregano, salt, pepper, lemon, and deglaze with wine or stock.
- Pack the mixture tightly into the onion shells.
- Place the onions in a baking dish, add tomato sauce and water around them, cover with foil and bake at 375°F (190°C) for 35–40 minutes.
- Uncover and bake for an additional 10–15 minutes to caramelize.
- Let rest for 5 minutes before serving.
Notes
For a crunchy garnish, use air-fried crispy fried onions. Refrigerate leftovers for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 stuffed onion
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg