Description
Greek Stuffed Onions are a delightful dish that transforms sweet onions into a savory meal with an herb-infused filling and a rich, comforting harmony.
Ingredients
Scale
- 6 large onions
- 1 cup cooked rice
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- Salt and pepper, to taste
- 1 cup vegetable broth
Instructions
- Bring a large pot of water to a boil. Peel the onions and carefully remove the top layer of skin. Simmer the onions whole for about 10 minutes, or until slightly softened. Drain and let them cool before handling.
- Slice a small portion off the top of each onion, then gently separate the layers to create hollow shells. Reserve the inner parts for the filling.
- Chop the reserved onion centers and sauté them in olive oil with garlic until fragrant. Stir in the cooked rice, feta, parsley, dill, oregano, cinnamon, salt, and pepper. Mix well.
- Spoon the filling into each onion layer, pressing gently to compact it. Arrange them snugly in a baking dish.
- Pour vegetable broth into the bottom of the dish, drizzle the onions with a little more olive oil, and cover with foil.
- Bake at 375°F (190°C) for 25 minutes, then uncover and bake for another 10 minutes until lightly golden.
- Serve hot or warm, garnished with extra dill or parsley.
Notes
- The dish tastes even better the next day as the flavors meld.
- For added texture, sprinkle breadcrumbs on top before baking.
- Try adding chopped Kalamata olives for a briny, tangy twist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish, Side Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving (approx.)
- Calories: 210
- Sugar: N/A
- Sodium: N/A
- Fat: 10g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: N/A