Stuffed Greek Onions Recipes

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STUFFED GREEK ONIONS



Stuffed Greek Onions image

Another slow cooker recipe from my Gourmet Vegetarian Slow Cooker cookbook. This recipe recommends Vidalia onions, if you can find them, as they are a bit flatter and sweeter than yellow onions and they are perfect for stuffing. It is recommended that this dish be served with a green salad or sliced tomatoes.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 10

4 vidalia onions (or yellow onions)
1 cup water
1/2 cup chevre goat cheese
1/2 cup feta cheese
2 tablespoons olive oil
2 tablespoons currants
1 tablespoon fresh mint leaves, chopped
2 tablespoons pine nuts
fresh ground black pepper
1 sprig of fresh mint (to garnish)

Steps:

  • Using a sharp knife, slice about one-third off the top of each onion, leaving a flat crown. Then remove a small slice from the bottom so it will remain upright in the slow cooker. Using a grapefruit knife or melon baller, carefully scrape out as much of the onion's core as you can without ruining the onion. Place the onions in the slow cooker insert, pour in the water, cover, and cook on low for about 3 hours, or until the onions are somewhat tender when pierced with a paring knife.
  • While the onions are cooking, combine the cheeses, olive oil, currants, chopped mint, and pine nuts in a bowl, mix together with a fork, and add a pinch of freshly ground pepper. Remove the cover of the slow cooker and fill each onion with 2-3 tablespoons of the mixture.
  • Re-cover and continue cooking for about 1 hour longer, or until the cheeses are melted and the onions are very tender and getting brown about the edges. Spoon any liquid in the bottom of the cooker over the onions. Garnish each onion with a sprig of fresh mint and serve either hot or at room temperature.

STUFFED GREEK ONIONS



Stuffed Greek Onions image

Categories     Salad     Onion

Yield serves 4

Number Of Ingredients 10

4 Vidalia or yellow onions, peeled
1 cup water
1/2 cup chèvre
1/2 cup feta cheese
2 tablespoons olive oil
2 tablespoons currants
1 tablespoon chopped fresh mint leaves
2 tablespoons pine nuts
Freshly ground black pepper to taste
Several sprigs fresh mint, for garnish

Steps:

  • Using a sharp knife, slice about one-third off the top of each onion, leaving a flat crown. Then remove a small slice from the bottom so it will remain upright in the slow cooker. Using a grapefruit knife or melon baller, carefully scrape out as much of the onion's core as you can without ruining the onion. Place the onions in the slow cooker insert, pour in the water, cover, and cook on low for about 3 hours, or until the onions are somewhat tender when pierced with a paring knife.
  • While the onions are cooking, combine the cheeses, olive oil, currants, chopped mint, and pine nuts in a bowl, mix together with a fork, and add a pinch of freshly ground pepper. Remove the cover of the slow cooker and fill each onion with 2 to 3 tablespoons of the mixture.
  • Recover and continue cooking for about 1 hour longer, or until the cheeses are melted and the onions are very tender and getting brown around the edges. Spoon any liquid in the bottom of the cooker over the onions.
  • Garnish each onion with a sprig of fresh mint and serve either hot or at room temperature.
  • Suggested Beverage
  • Okay, I can't resist. I'd like to suggest a wellchilled glass of retsina with this dish. Even the cheap, generic stuff would do, and probably bring back fond memories of the Greek islands. But several of Greece's new generation of winemakers have experimented with making artisanal retsina, and I'd like to suggest that if you can find one, you buy it and drink it. Gaia Estates' Thalassitis is one I can happily recommend.

STUFFED ONIONS



Stuffed Onions image

Don't rush the cooking of the chopped onions. Keep them on the stove until the natural sugars are caramelized, yielding a deep, rich, sweet flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 7

4 medium (8 to 10 ounces each) yellow onions, peeled and hollowed; insides chopped
1/2 cup reduced-sodium chicken broth
4 slices bacon, cut crosswise into 1/2-inch pieces
2 slices white sandwich bread, torn into small pieces
4 ounces Gruyere (or Swiss) cheese, shredded (1 cup), plus more for garnish (optional)
2 tablespoons chopped flat-leaf parsley
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. In an 8-by-8 baking dish, arrange onions cored side up. Pour broth in bottom of pan. Cover pan tightly with foil. Bake onions until tender, about 20 minutes. Remove from liquid. Drain hot liquid from pan; return onions to pan, cored side up. Set aside.
  • In a medium skillet, cook bacon over medium heat until crispy, 3 to 5 minutes. Add chopped onions; cook, stirring, until golden brown, 10 to 12 minutes or more.
  • Remove from heat; add bread, cheese, and parsley. Season with salt and pepper; stir to combine.
  • Fill hollowed onions with chopped-onion mixture (press with back of spoon to pack tightly). Top with more cheese, if desired. Bake, uncovered, until golden brown, 20 to 25 minutes.

GREEK-INSPIRED STUFFED PEPPERS



Greek-Inspired Stuffed Peppers image

Ground lamb is the main component for these Greek-inspired stuffed peppers. Add some rice and some traditional Greek flavors like onion, garlic, and fresh herbs to the bell pepper "boats". Garnish with feta cheese crumbles, chopped tomatoes, and tzatziki for a colorful and delicious main course. We like this with buttery new potatoes with leeks and parsley, and a green vegetable or salad. Add a hearty bread, if you aren't counting carbs!

Provided by Bibi

Categories     Stuffed Bell Peppers

Time 1h20m

Yield 4

Number Of Ingredients 16

½ cup long grain white rice
1 cup water, or as needed
⅓ cup minced yellow onion
1 clove garlic, minced
2 teaspoons minced fresh rosemary
2 tablespoons minced fresh parsley
1 teaspoon minced fresh oregano
1 teaspoon minced fresh dill
½ teaspoon ground coriander
1 teaspoon kosher salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 pound ground lamb
2 green bell peppers
¼ cup tzatziki sauce, or more to taste
½ cup crumbled feta cheese
½ cup chopped fresh tomatoes

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place 1/2 cup rice in a container and cover with water. Allow to soak for the 15 or 20 minutes, and drain well.
  • Combine onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl; stir to combine. Add ground lamb and drained rice. Using your hands, mix well until ingredients are evenly distributed.
  • Slice bell peppers in half, top to bottom, and remove membranes and seeds. Evenly divide lamb mixture amongst each of the bell pepper halves. Set stuffed peppers in a shallow baking dish.
  • Bake in the preheated oven until filling is cooked through, about 40 minutes. An instant-read thermometer inserted into the filling should read 160 degrees F (71 degrees C). Allow to cool slightly, and garnish with tzatziki (see note). Sprinkle feta cheese crumbles and chopped tomatoes evenly over the stuffed peppers before serving.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 25.9 g, Cholesterol 92.6 mg, Fat 32.3 g, Fiber 2.1 g, Protein 25.2 g, SaturatedFat 9.3 g, Sodium 293 mg, Sugar 3.9 g

STUFFED ONIONS



Stuffed Onions image

My husband, a pastor, was once paid in onions and potatoes by a little community. That's when I discovered this recipe. Baked with a tasty stuffing, the onions are mellow and tender.-Cathy Gilpin, Alamosa, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 10

6 medium yellow onions (about 2 pounds)
2 bacon strips, cut into 1-inch pieces
1/4 cup dry bread crumbs
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
1 tablespoon butter
1-1/2 cups sliced fresh mushrooms
1/4 teaspoon salt
Dash each pepper and ground nutmeg
1/2 cup beef broth
Additional parsley, optional

Steps:

  • Preheat oven to 375°. In a Dutch oven, bring a small amount of water to a boil. Peel onions; using a slotted spoon, place onions in boiling water. Cook for 4-6 minutes more until softened; remove and let stand until cool enough to handle. Cut a 1/4-in. slice off the top of each onion. Remove center, leaving a 1/2-in shell. Chop centers and tops of onions; set aside. In a skillet, cook bacon until crisp; remove to paper towel to drain. In the drippings, saute chopped onion until tender. Stir in bread crumbs and parsley. Add the butter and mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper and nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt. baking dish. Pour broth around onions. Bake, uncovered, until tender, 45 minutes, basting frequently during the first 15 minutes. If desired, sprinkle with parsley.

Nutrition Facts :

FETA STUFFED ROASTY ONIONS



Feta stuffed roasty onions image

These stuffed onions make an excellent vegetarian main course

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Supper, Vegetable

Time 1h55m

Number Of Ingredients 10

2 medium onions
2 tbsp olive oil (or oil from the tomatoes) plus extra for drizzling
200g block of feta cheese , crumbled
50g white or brown breadcrumbs
1 red chilli , seeded and finely chopped
6 pieces of sundried tomatoes in olive oil, drained and chopped
a large pinch of chopped fresh thyme leaves, plus extra sprigs
2 tbsp chopped parsley
50g/2oz walnut pieces, chopped
1 medium egg , beaten

Steps:

  • Preheat the oven to 190C/gas 5/fan 170C. Peel the onions leaving them whole, removing the first layer of onion as you peel. Cut them in half across the middle and remove several layers from the centre of each using a teaspoon. Fill any holes with a small slice of onion taken from the centre layers. Arrange onion halves, cut side up in a small ovenproof dish. Pour a splash of water into the dish and brush the onions with some of the oil. Cover the dish tightly with foil and bake for 45-50 minutes until they are tender.
  • Meanwhile, finely chop the inner layers. Heat the remaining oil in a medium sized saucepan and fry the chopped onion, stirring occasionally, for 10 minutes until soft and beginning to brown, leave to cool.
  • Mix the cooled chopped onions in a bowl with half the feta, the breadcrumbs, chilli, sun-dried tomatoes, chopped thyme and parsley,walnuts, beaten egg and some salt and freshly ground black pepper. Stir well until everything's combined.
  • Increase the oven to 200C/gas 6/fan 180C. Divide the feta stuffing between the onions, then scatter over the remaining cheese and sprinkle over a few thyme sprigs. Drizzle over a little oil from the tomato jar and cook for 25 minutes until the stuffing is bubbling and the feta is golden brown.

Nutrition Facts : Calories 742 calories, Fat 55 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 5 milligram of sodium

STUFFED ONIONS



Stuffed Onions image

These savory onions are made from a recipe found in the 500 ALL-TIME GREAT RECIPES cookbook. The can easily be made vegetarian by omitting the small amount of ham used.

Provided by Sydney Mike

Categories     Ham

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

6 large onions
1/2 cup ham, cooked, finely diced
1 egg
1/2 cup dried breadcrumbs
3 tablespoons fresh parsley, finely chopped
1 garlic clove, minced
1 pinch ground nutmeg
3/4 cup mild cheddar cheese, grated
6 tablespoons olive oil
1/8 teaspoon salt
1 pinch ground pepper

Steps:

  • Peel onions without cutting through the bases.
  • In large pot of boiling water, cook onions about 20 minutes.
  • Drain & immerse in a pot of COLD water.
  • Preheat oven to 400 degrees F & oil a baking dish big enough to contain the 6 onions without crowding.
  • Using a small sharp knife, cut around & scoop out the central section of each onion.
  • Remove about half the inside (saving it for soup or sandwiches).
  • Lightly salt empty cavities, then let onions drain upside down.
  • In a small bowl, beat the ham into the egg.
  • Stir in bread crumbs, parsley, garlic, nutmeg & ALL BUT 3 tablespoons of the grated cheese.
  • Add 3 tablespoons of the oil & season with salt & pepper.
  • Pat insides of the onions dry with paper towels, then stuff them using a small spoon.
  • Arrange onions in one layer in prepared baking dish.
  • Sprinkle tops with remaining cheese & then with oil.
  • Bake for 45 minutes, or until onions are tender & golden on top.
  • Remove from oven & serve hot!

STUFFED ONIONS



Stuffed onions image

Soft, caramelised, oven-roasted onions stuffed with minced lamb and creamy Greek yogurt, a main course with a difference that's delicious with vegetable pilaf

Provided by Miriam Nice

Categories     Side dish

Time 1h40m

Number Of Ingredients 13

4 very large onions
2 tbsp olive oil
2 tbsp pomegranate molasses
50g Greek yogurt
50g fresh breadcrumbs
400g lamb mince (20% fat)
1 egg , beaten
1 tsp ground allspice
½ tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
½ small pack mint , chopped
½ small pack flat-leaf parsley , chopped

Steps:

  • Trim the very ends of the onions. Make an incision in each, from top to root, then another 0.5cm along, so you can cut out and discard a thin wedge (like you're discarding a segment of orange). Bring a pan of water to the boil and add the onions. Boil for 10 mins, remove from the water and let cool. Heat oven to 200C/180C fan/gas 6.
  • When the onions are cool enough to handle, carefully peel and set aside their outer layers - you want about 12-16 large layers in total, which will become the outer casing for the lamb filling. You can use the smaller, leftover layers in the middle for another recipe.
  • Mix all the stuffing ingredients in a bowl and season well. Shape into 12-16 oval meatballs. Put each one on an onion layer and roll it up to create what looks like a small, peeled onion.
  • Pour half the olive oil into a large, shallow casserole dish or roasting tin, then arrange all the stuffed onions on top in a tight, single layer. Drizzle over the remaining oil and bake for 45 mins. Brush with the molasses and bake for another 15-20 mins until the casings are really soft and dark golden brown. Serve with the root vegetable rice and the herby yogurt dressing on the side.

Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium

GREEK STUFFED CHICKEN BREASTS



Greek Stuffed Chicken Breasts image

Serve these Greek stuffed chicken breasts with your favorite vegetable side or salad.

Provided by Bibi

Categories     World Cuisine Recipes     European     Greek

Time 1h15m

Yield 2

Number Of Ingredients 12

1 lemon
2 tablespoons extra-virgin olive oil
⅓ cup finely chopped onion
1 clove garlic, minced
⅓ cup chopped cooked spinach
⅓ cup crumbled feta cheese
3 tablespoons finely chopped Kalamata olives
salt and ground black pepper to taste
2 boneless, skinless chicken breasts
2 teaspoons all-purpose flour, or as needed
toothpicks
2 tablespoons extra-virgin olive oil

Steps:

  • Zest lemon. Remove lemon pith with a sharp knife and slice flesh horizontally. Reserve slices.
  • Heat 2 tablespoons olive oil in an oven-safe, nonstick skillet over medium heat until it shimmers, 2 to 3 minutes. Add onion and cook until translucent, 3 to 5 minutes. Add lemon zest and garlic and heat until fragrant, about 1 minute.
  • Add spinach to the onion mixture. Cook and stir until heated through, about 3 minutes. Remove spinach-onion mixture to a bowl. Wipe skillet clean and set aside. Stir feta cheese and olives into the spinach mixture. Season with salt and pepper.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut a 2-inch slit along the edges of the thick side of each chicken breast. Cut lengthwise, being careful not to cut through the bottom or the opposite edge, creating a pocket. Season the pocket with salt and pepper.
  • Stuff each chicken breast with 1/2 of the onion and spinach mixture and close the slits with toothpicks. Dust chicken lightly with flour, salt, and pepper.
  • Heat 2 tablespoons olive oil in the same skillet over medium-high heat until shimmering, about 2 minutes. Place chicken in the hot oil with the rib side facing up. Cook until browned, 3 to 5 minutes per side. Turn chicken rib-side down and place lemon slices on top.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center registers 165 degrees F (74 degrees C), about 35 minutes.

Nutrition Facts : Calories 594.8 calories, Carbohydrate 17.2 g, Cholesterol 86.8 mg, Fat 46.5 g, Fiber 4.3 g, Protein 30.1 g, SaturatedFat 9.7 g, Sodium 1129.9 mg, Sugar 2.4 g

MEATY STUFFED ONIONS



Meaty Stuffed Onions image

I won a prize for this recipe in a contest sponsored by our local newspaper. I got it from my mother-in-law, who's originally from Italy.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

4 large sweet onions
1 pound ground beef
1/2 pound bulk pork sausage
1 package (10 ounces) frozen chopped spinach, thawed and drained
5 slices day-old bread, crumbled
1/2 to 2/3 cup beef broth
1/2 cup grated Parmesan cheese
1 egg, beaten
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

Steps:

  • Peel onions and cut 1/2 in. off tops and bottoms. Place onions in a large saucepan. Cover with boiling water. Cook until tender, about 20 minutes; drain. , Cool slightly. Carefully remove inside layers of onion, separating into eight individual shells (refrigerate remaining onion for another use). Drain on paper towels. , In a skillet, cook beef and sausage over medium heat until no longer pink; drain. Add spinach; cook and stir for 2 minutes. Remove from the heat; stir in the remaining ingredients. Spoon into the onion shells. , Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 15-20 minutes or until heated through and lightly browned.

Nutrition Facts : Calories 258 calories, Fat 13g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 566mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.

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From crecipe.com


STUFFED VINE LEAVE WITH RISE - GREEK MOM COOKS
In a large bowl add all the ingredients except vine leaves and olive oil (rice, spring onion, onion, garlic along, coriander, dill, mint, lime zest, salt and pepper) and stir to combine. Prepare the dolmadakia. Use any ripped or broken vine leaves (4-5) to spread on the bottom of a pot.
From greekmomcooks.com


STUFFED ONIONS RECIPE: HOW TO MAKE STUFFED ONIONS RECIPE
2019-07-11 4 teaspoon garlic paste. 2 tablespoon coriander powder. 1 teaspoon turmeric. 1 teaspoon dry mango powder. 2 dash sea salt. 3 tablespoon vegetable oil. 4 teaspoon ginger paste. 2 green chilli. 1 teaspoon red chilli powder.
From recipes.timesofindia.com


GEMISTA RECIPE (GREEK STUFFED TOMATOES AND PEPPERS WITH RICE)
Prepare the sauce for the Gemista. In a blender add the flesh of the tomatoes, 5-6 tbsps olive oil, the tomato paste, sugar, season with salt and pepper and mix to combine. Set aside. Prepare the filling for the Gemista. In a saucepan add some olive oil and sauté the onions, until translucent.
From mygreekdish.com


THE BEST GREEK STUFFED PEPPERS RECIPE - HOW TO MAKE GREEK
2017-06-19 Directions. Preheat oven to 350º. Slice off the top of each bell pepper. Discard stems and remove ribs and seeds from peppers. Place peppers upright in a large casserole dish. In a large skillet ...
From delish.com


RECIPE FOR GREEK STUFFED PEPPERS
How to Make Greek Stuffed Peppers: Drizzle the olive oil into a deep skillet and set the heat to medium. Warm the oil for about 1 minute and then add the onion. Saute for five minutes, or until the onions become soft. Add the garlic and cook for an additional minute. Stir in the celery for another two minutes.
From greekboston.com


VEGETARIAN GREEK STUFFED PEPPERS RECIPE | THE RUSTIC FOODIE®
2019-05-29 Place the halved peppers into the cake pan on top of the tomato sauce. Spoon a generous portion of the orzo mixture into each of the pepper halves. Cover the cake pan with foil and bake the stuffed peppers for 45 minutes. Remove the pan after 45 minutes and sprinkle a generous amount of Parmesan or feta cheese (or cheese of choice) onto each ...
From therusticfoodie.com


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