Greek Stuffed Onions: A Flavorful Mediterranean Delight

Greek Stuffed Onions: A Flavorful Mediterranean Delight

Summary

Greek Stuffed Onions, known as “Gemista Kremmydia,” are a traditional dish where sweet onions are hollowed out and filled with a delicious mixture of ground meat, rice, herbs, and spices. This Mediterranean specialty is rich in flavors, nutritious, and perfect for any occasion.

Prep Time, Cook Time, Total Time, and Servings

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 4
• Calories per serving: Approximately 320 kcal

Course and Cuisine

• Course: Main Course, Appetizer
• Cuisine: Greek, Mediterranean

Ingredients

For the Stuffed Onions:

• 6 large sweet onions (Vidalia or yellow onions)
• 1/2 lb (250g) ground beef or lamb
• 1/2 cup uncooked white rice (short or medium grain)
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 1 medium tomato, grated
• 2 tbsp tomato paste
• 1/2 tsp ground cinnamon
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp black pepper
• 1 tsp salt
• 3 tbsp olive oil
• 1/4 cup water or vegetable broth

For the Cooking Sauce:

• 1 1/2 cups vegetable or chicken broth
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp tomato paste
• 1/2 tsp salt
• 1/2 tsp black pepper

Equipment

• Large pot for boiling onions
• Mixing bowl
• Small spoon or melon baller (for hollowing onions)
• Baking dish or ovenproof skillet
• Aluminum foil or lid for baking

Instructions

Step 1: Prepare the Onions

1. Bring a large pot of water to a boil.
2. Cut the tops off the onions and peel off the outer layers.
3. Boil the whole onions for 10 minutes until slightly softened.
4. Remove from water, let cool slightly, and carefully hollow out each onion using a spoon or melon baller, leaving two outer layers intact. Reserve the inner layers for the stuffing mixture.