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Greek·Main Course

Greek Beef-Stuffed Onion

A savory Greek-inspired dish where large yellow onions are blanched to separate their layers and stuffed with a unique blend of browned and raw beef, basmati rice, feta, and fresh herbs, then slow-braised in a rich tomato-onion broth.

Prep

45m

Cook

135m

Total

180m

Serves

6

Method

  1. 01

    Heat olive oil in a skillet over medium-high heat. Add half of the ground beef and cook, breaking it into small crumbles, until browned. Stir in the diced onion, salt, pepper, and cayenne. Cook until the onions are translucent and starting to brown.

    Step 1
    Watch · 0:23
  2. 02

    Stir in the minced garlic, dried oregano, and tomato paste. Add the raw rice and stir to coat the grains in the oil and fat. Pour in a splash of vinegar and one cup of chicken broth. Simmer over medium heat, stirring occasionally, until the liquid is absorbed. Remove from heat and let cool.

    Step 2
    Watch · 1:45
  3. 03

    Trim an inch off both ends of the large onions and make one single vertical cut from the surface to the exact center. Peel off the papery skin. Simmer the whole onions in salted water for 20-30 minutes until soft. Reserve 4 cups of the cooking liquid.

    Step 3
    Watch · 3:05
  4. 04

    Transfer the cooled rice and beef mixture to a bowl. Mix in the remaining raw ground beef, crumbled feta, and fresh herbs (parsley, oregano, and mint) until thoroughly combined.

    Step 4
    Watch · 3:54
  5. 05

    Prepare the braising liquid by combining the reserved onion water with tomato sauce and chicken bouillon paste; bring to a simmer. Meanwhile, separate the boiled onion layers. Place a heaping tablespoon of filling onto an onion layer and roll it up. Arrange the stuffed onions in a large baking dish.

    Step 5
    Watch · 5:05
  6. 06

    Pour the hot braising liquid over the onions. Cover the dish tightly with foil and bake in a preheated 375°F (190°C) oven for 1 hour. Remove the foil and continue baking for another hour, or until the onions and rice are perfectly tender.

    Step 6
    Watch · 6:55
  7. 07

    Drizzle the finished onions with olive oil and a final sprinkle of fresh herbs. Let rest for 10 minutes before serving with some of the braising liquid from the pan.

    Step 7
    Watch · 7:35

From Chef John

  • “I've stuffed a lot of things: cabbage, peppers, squash, my face...”
  • “You are after all the Zeus of your herb use.”
  • “As usual, I was scared to mess up my perfect rows and columns.”