Greek st￭ onions are a delightful and unique addition to your culinary repertoire, providing a medley of flavors that perfectly encapsulates the essence of Greek cuisine.
Ingredients
Scale:
4 large yellow or white onions, preferably organic
1 cup cooked rice (or quinoa for a gluten-free option)
1 cup diced tomatoes (fresh or canned)
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1 teaspoon dried oregano
Salt and pepper to taste
1 cup tomato sauce
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried basil
Instructions
Preheat your oven to 375°F (190°C). Peel the onions and carefully cut the tops off, ensuring you retain the base of the onion for stability.
Use a spoon or melon baller to hollow out the centers, leaving about 1/4-inch of onion around the edges.
In a mixing bowl, combine the cooked rice, diced tomatoes, crumbled feta, parsley, mint, oregano, salt, and pepper.
Carefully spoon the filling into each hollowed onion, packing it gently but firmly, leaving a little space at the top.
In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute.
Pour in the tomato sauce, add dried basil, salt, and pepper, and let simmer for 5 minutes.
Spread a thin layer of tomato sauce on the bottom of a baking dish. Place the st￭ onions upright in the dish.
Pour the remaining tomato sauce over the st￭ onions and cover the dish with aluminum foil.
Bake in the preheated oven for about 45 minutes. Remove the foil and bake for an additional 15 minutes.
Remove from the oven and allow to cool slightly before serving. Drizzle with any remaining sauce from the baking dish.
