A twist on Greek classic: Irresistible stuffed onions

This dish might be unexpected, but it's certainly worth a try; just one bite and you'll be smitten. "Salantourmasi," or stuffed onion, frequently appears on Greek tables. Greeks typically prefer a rice and aromatic spice filling, but here in our kitchen, we’ve crafted an even tastier version.

The slightly sweet layers of onion conceal an enticing filling of minced meat, rice, and carrots. The entire dish is baked under a blanket of tomato sauce, awaiting nothing more than your enjoyment. There's no need for special varieties of onions; regular ones will do. However, select the largest ones available.

This casserole is unmissable. Its tantalising aroma, impressive appearance, and luscious taste ensure you’ll want to share the recipe with everyone.

Ingredients:

• 6 large onions.

Filling:

• 5 tablespoons of vegetable oil,
• 1 onion,
• 3 cloves of garlic,
• 3 carrots,
• 300 grams (about 11 ounces) of minced beef,
• 300 millilitres of passata,
• 160 grams (about 6 ounces) of jasmine rice,
• half a cup of chopped parsley,
• 1 tablespoon of tomato purée,
• ½ tablespoon of salt,
• 1 teaspoon of chilli flakes.

Sauce:

• 1 litre of water from boiling onions,
• 300 millilitres of passata,
• 200 millilitres of stock,
• 1 tablespoon of tomato purée,
• ¼ cup of honey.

Instructions:

Step 1. Peel the onions and cut them halfway through.

Step 2. Place the peels and cut onions in a pot, cover with water, and boil for approximately 15 minutes. Then, remove them and set aside to cool. Retain the water for the sauce.

Step 3. Begin preparing the filling. Dice the onion and sauté in a pan. Add finely chopped garlic and grated carrot, then fry briefly, adding the minced meat.

Step 4. Pour passata over the mixture, followed by the rice, chopped parsley, tomato purée, salt, pepper, and chilli flakes. Mix thoroughly.

Step 5. Separate the cooked onions into layers. Place a portion of the filling on each layer.

Step 6. Combine passata, honey, salt, and pepper with the water from boiling the onions, and mix thoroughly.

Step 7. Line the base of an ovenproof dish with small pieces of leftover onion. Then arrange the prepared rolls and pour over the sauce. Cover with a piece of parchment paper and wrap the entire dish with aluminium foil. Bake in an oven preheated to 180°C for 1 hour and 20 minutes. After this time, uncover and bake for an additional 20 minutes.

Step 8. Sprinkle the finished stuffed onion casserole with chopped parsley. Serve portions of the onion on a plate. Enjoy!