Greek Stuffed Onions: Salatourmasi

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Lean turkey reduces fat content while still providing protein.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese offers a lower-fat option while maintaining creaminess.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds are more affordable and provide a similar crunch.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has similar health benefits while being versatile.

Cut off both ends of the onions and remove the paper layers.

Cut a slit down the center of one side of each onion without cutting all the way through.

Boil a pot of water with salt and carefully place the onions in it.

Reduce heat to medium and cook the onions for about 15 minutes until tender and layers start to separate.

Remove the onions from the water and let them cool down.

Chop one onion finely and add it to a pan with olive oil, cooking until soft and golden.

Add 6 grated garlic cloves and warm until fragrant.

Add 2 lbs of ground beef, breaking it up and seasoning with 1 tsp salt and black pepper.

Add 1-1.5 cups of canned tomatoes and cook down.

Add 1 cup of arboria rice and 1.5 cups of onion broth, cooking over medium heat for 7-8 minutes until liquid is absorbed.

Turn off heat and add 1 tsp dried oregano, 1 tsp dried dill, 0.5 tsp dried mint, and chopped fresh parsley to the mixture.

Prepare the sauce by mixing 2-3 cups of tomato puree, balsamic vinegar, salt, pepper, olive oil, and 2 cups of onion broth.

Stuff the cooled onion layers with 1-2 tablespoons of the stuffing and place in a 9x13 baking pan.

Pour the tomato sauce over the stuffed onions and cover with aluminum foil.

Bake in a preheated oven at 400°F for 45 minutes, then uncover and bake for another 45 minutes until sauce is thick and onions are caramelized.

Let sit at room temperature before serving and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens