Ingredients
Method
Boil and Prepare the Onions
- Heat the oven to 375°F and place a rack in the middle position.
- Fill a large pot with salted water and bring it to a rolling boil. Trim the tops and root ends from the onions, peel off the skins, and cut one slit down a single side of each onion. Boil until the onion layers are soft and pliable, about 10 to 15 minutes. Remove them with a slotted spoon and reserve the onion cooking water. When cool enough to handle, separate the three or four largest outer layers from each onion and set aside for stuffing; save the tender centers for the sauce.
Make the Stuffing
- Set a large skillet over medium heat and pour in the olive oil. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for another 1 to 2 minutes until fragrant.
- Add the ground chuck to the skillet, breaking it up with a spoon, and raise the heat to medium-high. Cook until the meat begins to brown, then season with salt and pepper. Pour in the crushed tomatoes and let the mixture simmer until it starts to thicken. Stir in the arborio rice and cook for 1 to 2 minutes, making sure the rice is well coated.
- Remove the pan from the heat and fold in the dried oregano, parsley, mint, and feta. Taste the filling and add more salt and pepper if needed.
Stuff and Bake
- Scoop 1 to 2 tablespoons of the filling into the center of each onion shell. Roll the onion around the filling so the edges overlap like a little package, then place each roll seam-side down in a 9x13 baking dish. Pack the stuffed onions snugly so they stay closed while baking; you may need a second dish to fit them all.
- In a large measuring cup or mixing bowl, combine the tomato paste, reserved onion broth, and boiled onion centers. Puree with an immersion blender until smooth, then season with salt and pepper. Pour the sauce over the stuffed onions so it mostly covers them, adding a little extra hot onion broth if needed.
- Cover the dish tightly with aluminum foil and bake for 1 hour. Remove the foil and bake for about 30 more minutes until the sauce has thickened and the onion edges are lightly caramelized. If you want more color, broil for 2 to 3 minutes and watch closely.
- Let the stuffed onions rest for a few minutes, then serve warm with pita and extra crumbled feta on the side.
Nutrition
Notes
For smaller onions, use more of them and only choose layers wide enough to wrap completely around the filling. Ground chuck is the most flavorful, but ground round, sirloin, turkey, or lamb are all good substitutes. For a vegetarian version, swap the beef for 1 1/2 cups cooked lentils and use vegetable broth in the sauce. Stuffed onions keep in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat, cover with foil and warm in a 350°F oven until hot, then remove the foil briefly to crisp the tops. Avoid overfilling the shells or they may open while baking; keep the rolls tightly packed in the dish. Serve with pita, extra feta, and a squeeze of lemon for brightness.