Ingredients
Method
Boil and prep the onions
- Set a rack in the center of the oven and heat to 375°F.
- Fill a large pot with water, salt it generously, and bring to a boil. Trim the root and stem ends from the onions, peel off the skins, and cut a single slit down one side of each onion. Boil until tender, about 10 to 15 minutes. Using tongs, carefully remove the onions and set aside to cool, reserving the cooking liquid as broth. When cool enough to handle, peel off the 3 or 4 largest outer layers from each onion and keep them whole. Chop the remaining onion centers and reserve for the sauce.
Make the stuffing
- Warm the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes more.
- Add the ground beef and increase the heat to medium-high. Cook, breaking up the meat, until it begins to brown. Season with salt and pepper, then stir in the crushed tomatoes. Let the mixture simmer until it thickens slightly. Fold in the rice and cook for 1 to 2 minutes, stirring constantly.
- Take the pan off the heat and mix in the oregano, parsley, mint, and feta. Taste and adjust with more salt and pepper if needed.
Stuff the onions and pour over the sauce
- Spoon 1 to 2 tablespoons of the filling into the center of each onion layer. Fold the sides over the filling and roll into a snug bundle. Place the rolls seam side down in a 9x13 baking dish, packing them close together so they stay closed. Use a second dish if needed to fit them all.
- In a blender or large measuring cup, combine the tomato paste, 3 cups of reserved onion broth, and the chopped onion centers. Puree with an immersion blender until smooth. Season lightly with salt and pepper, then pour the sauce over the stuffed onions, adding more hot broth if needed to mostly cover them.
- Cover the dish tightly with foil and bake for 1 hour. Remove the foil and continue baking for another 30 minutes, until the sauce has thickened and the onions are caramelized around the edges. If you want extra color, broil for 2 to 3 minutes, watching carefully.
- Serve warm with pita bread and extra feta on the side.
Nutrition
Notes
If your onions are smaller, use more, and only choose layers large enough to wrap fully around the filling. Save the scrappy inner pieces for the sauce.
Ground lamb or turkey are excellent swaps for the beef; just taste before adding extra salt.
Pack the stuffed onions snugly in the dish so they don't unroll while baking.
You can prepare the sauce a day ahead and refrigerate it, then reheat before pouring over the onions.
Leftovers keep in the fridge for up to 3 days or freeze for up to 3 months; reheat covered in a 350°F oven until hot.
Serve with warm pita, extra feta, and a squeeze of lemon for brightness.
For a beautifully golden top, broil briefly at the end, but stay close to avoid burning.