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Greek Stuffed Onions Recipe

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4.6 from 61 reviews

Greek Stuffed Onions are a savory, aromatic dish featuring large sweet onions hollowed out and filled with a fragrant mixture of long-grain rice, pine nuts, currants, fresh herbs, and warming spices. Slowly cooked in vegetable broth with lemon juice and zest, these stuffed onions blend sweet, tangy, and earthy flavors for a delicious vegetarian main or side dish inspired by traditional Greek cuisine.

Ingredients

Onions

  • 6 large sweet onions

Stuffing

  • 1 cup long-grain rice
  • 1/4 cup olive oil
  • 1/2 cup pine nuts
  • 1/2 cup currants or raisins
  • 1/2 cup fresh dill, chopped
  • 1/2 cup fresh parsley, chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • Salt and pepper to taste

Cooking Liquid and Flavoring

  • 2 cups vegetable broth
  • Juice of 1 lemon
  • Zest of 1 lemon

Instructions

  1. Prepare the onions: Peel the onions and carefully hollow out the centers, leaving about 1/2 inch of onion shell to maintain structure. Reserve the removed onion flesh for the stuffing.
  2. Cook the pine nuts: In a skillet over medium heat, lightly toast the pine nuts until golden and fragrant, then set them aside.
  3. Sauté onion flesh and mix stuffing: Finely chop the reserved onion flesh and sauté in olive oil until soft and translucent. Add the rice, currants or raisins, toasted pine nuts, chopped fresh dill, parsley, ground cinnamon, ground allspice, salt, and pepper. Stir well to combine all ingredients.
  4. Fill the onions: Stuff each hollowed onion with the rice mixture, packing gently to fill completely but without overstuffing.
  5. Arrange and cook: Place the stuffed onions upright in a pot or deep baking dish. Pour the vegetable broth mixed with lemon juice and lemon zest over and around the onions.
  6. Simmer or bake: Cover the pot or dish with a lid or foil and cook on low heat on the stovetop or in a preheated oven at 350°F (175°C) for about 45-60 minutes, or until the rice is tender and the onions are cooked through.
  7. Serve: Allow the stuffed onions to cool slightly before serving. Garnish with additional fresh herbs if desired.

Notes

  • Use sweet onions such as Vidalia or Walla Walla for best flavor and texture.
  • Currants can be substituted with raisins for a milder sweetness.
  • Toasting pine nuts enhances their nutty flavor and adds a crunchy texture.
  • Cooking can be done on the stovetop in a covered pot or in the oven; both methods yield tender onions.
  • This dish is naturally vegetarian and can be vegan if vegetable broth is confirmed vegan.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Find it online: https://forkoria.com/greek-stuffed-onions-recipe/