New twist on stuffed onions: A savory Greek-inspired casserole

This dish might surprise people, but it's worth trying because just one bite will make you fall in love with it. Salantourmasi, or stuffed onion, frequently graces Greek tables. Greeks typically prefer a filling of rice and aromatic spices, but we've created an even more delightful version in our kitchen.

The slightly sweet onion layers hide within a delicious filling of ground meat, rice, and carrots. The entire dish is baked under tomato sauce, and there's nothing left to do but savor the taste. There's no need to look for special onion varieties; regular ones will do. However, choose the largest ones you can find.

This casserole is impossible to ignore. It smells wonderful, looks impressive, and tastes so good that you won't want to keep the recipe to yourself.

Ingredients:

• 6 large onions

Filling:

                    
• 5 tablespoons of vegetable oil
• 1 onion
• 3 cloves of garlic
• 3 carrots
• 0.66 lbs of ground beef
• 10.5 oz of passata
• 5.6 oz of jasmine rice
• Half a cup of chopped parsley
• 1 tablespoon of tomato paste
• ½ tablespoon of salt
• 1 teaspoon of chili flakes

Sauce:

        
• 4.2 cups of water from boiling onions
• 10.5 oz of passata
• 0.8 cup of stock
• 1 tablespoon of tomato paste
• ¼ cup of honey

Instructions:

Step 1: Peel the onions. Cut them halfway through.

Step 2: Place the peels and cut onions in a pot and cover them with water. Boil for about 15 minutes, remove them from the water, and set them aside to cool. Do not discard the water—it will be used to make the sauce.

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

Step 4: Pour the passata over everything, add the rice, chopped parsley, tomato paste, salt, pepper, and chili flakes. Mix thoroughly.

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

Step 6: Add passata, honey, salt, and pepper to the water from boiling the onions and mix thoroughly.

Step 7: Line the bottom of an ovenproof dish with small pieces of onion leftover from stuffing. Then arrange the prepared rolls and pour the sauce over them. Cover with parchment paper and wrap the entire dish with aluminum foil. Put it in an oven preheated to 355°F for 1 hour and 20 minutes. After this time, remove the cover and bake for another 20 minutes.

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