Greek Stuffed Onions: Salatourmasi

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Get the recipe here: https://www.dimitrasdishes.com/greek-stuffed-onions-salantourmasi/ Ingredients 6-8 onions parsley for garnish Serve with: feta cheese yogurt For the Stuffing: 1 cup (200g) Arborio rice 2-3 tablespoons olive oil 1 onion, finely chopped 5-6 garlic cloves, grated 2 pounds ground beef 1 and 1/2 teaspoons salt or to taste freshly cracked black pepper 2 cups pureed canned or fresh tomatoes 1/3 cup finely chopped fresh parsley 1 teaspoon dried oregano 1/2 teaspoon dried mint 1 teaspoon dried dill For the Sauce: 2 cups pureed tomatoes 2 cups onion broth 3-4 tablespoons Balsamic vinegar salt to taste freshly cracked black pepper, to taste Instructions Prepare the Onions: Cut off the tops and bottoms of the onions and peel them. Make a slit down one side of each onion, being careful not to cut through the layers. Boil the onions in salted water for about 10-15 minutes until softened. Reserve 4 cups of the onion broth fro the stuffing and sauce. Drain and let cool. Gently separate the layers, keeping them intact for stuffing. Make the Filling: Place a skillet over medium heat and add the onion and olive oil. Cook until softened. About 8 minutes. Add the garlic and warm through until fragrant. Add the ground beef and season with salt and pepper. cook until no longer pink. Add 1 cup of the tomato puree and cook it down until thickened. Add the rice, 1 and 1/2 cups of the onion broth and more salt. Cook it for 6-8 minutes or until the broth is absorbed. Do not overcook the filling or the rice will melt. Remove from the heat and add the herbs. Mix well and set aside. Stuff the Onions: Take a layer of onion and place 1-2 spoonfuls of the filling in the center. Roll the onion around the filling to form a stuffed "packet." Repeat with the remaining layers and filling. Arrange in Pot: Place the stuffed onions seam-side down in a baking pan. Arrange them snugly in a single layer to keep them from unrolling while cooking. Prepare the Sauce: In a bowl, mix the sauce ingredients and pour the sauce over the stuffed onions. Cover the pan with foil or parchment paper. Bake: Preheat the oven to 400 °F, 200 °C. Bake for 45 minutes. Uncover the pan and bake for an additional 35-45 minutes until tender and caramelized. Set the oven to the Broil setting for the final 5 minutes of baking to get som color on the onions. .Serve: Let the stuffed onions cool slightly before serving. Garnish with extra parsley, if desired. Enjoy your Greek Stuffed Onions (Salatourmasi) with crusty bread, yogurt or feta, and a fresh salad on the side! Notes Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or sauce to prevent drying out. Freezer: For longer storage, place the stuffed onions in a freezer-safe container with the sauce. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat thoroughly before serving. These stuffed onions taste even better the next day as the flavors continue to meld! Music Used: Greek Sun Time (With Intro) ITEM ID: 66582698 By: tonyanthony Its All Greek ITEM ID: 84456733 By: LowNotes Official Facebook Page: https://www.facebook.com/dimitrasdishes Instagram: https://www.instagram.com/dimitras.dishes/ Pinterest: https://www.pinterest.com/dimitrasdis0637/