Greek Stuffed Onions (Gemista Kremmydia)
Greek stuffed onions, or Gemista Kremmydia, are a delicious and unique dish featuring tender onions filled with a flavorful mixture of ground meat, rice, herbs, and spices. This traditional dish is slow-cooked in a light tomato sauce, creating a comforting and aromatic meal. It’s perfect as a main course or a side dish and can be enjoyed warm or at room temperature.
Prep Time: 30 minutes
Cook Time:1 hour 30 minutes
Total Time:2 hours
Servings:4-6
Ingredients
For the onions:
6 large yellow or white onions
Water (for boiling)
1 teaspoon salt
For the stuffing:
250g (½ lb) ground beef (or lamb for a richer flavor)
½ cup uncooked rice (Arborio or long grain)
2 tablespoons olive oil
1 medium tomato, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon salt
¼ teaspoon black pepper
For the sauce:
1 cup crushed tomatoes
1 cup vegetable or beef broth
2 tablespoons olive oil
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Step 1: Prepare the Onions
1. Cut a small slice off the top and bottom of each onion.
2. Bring a large pot of salted water to a boil. Add the onions and boil for 10–12 minutes until softened.
3. Drain and let cool slightly. Carefully separate the layers, keeping them intact. Reserve the larger layers for stuffing and chop any small or torn layers for the filling.
Step 2: Make the Stuffing
1. Heat 2 tablespoons of olive oil in a pan over medium heat. Add the chopped onion and garlic, and saute for 2-3 minutes until softened.
2. Add the ground beef and cook until browned.
3. Stir in the rice, chopped tomato, parsley, oregano, cinnamon, allspice, salt, and black pepper. Cook for another 2 minutes, then remove from heat.
Step 3: Stuff the Onions
1. Take a softened onion layer and place a tablespoon of the filling inside. Gently roll it up, tucking in the sides as you go. Repeat with the remaining onion layers.
Step 4: Cook the Stuffed Onions
1. Arrange the stuffed onions in a large pot or baking dish.
2. In a bowl, mix the crushed tomatoes, broth, olive oil, sugar, salt, and pepper. Pour this over the stuffed onions.
3. Cover and simmer on low heat for about 1 hour, or bake in a 180°C (350°F) oven for 1 hour until the onions are tender and the rice is fully cooked.
Step 5: Serve
1. Let the onions rest for 10 minutes before serving. Garnish with extra parsley and a squeeze of lemon juice.
Nutritional Information
(per serving, based on 6 servings)
Calories: ~250
Protein: 10g
Carbohydrates: 30g
Fat: 10g
Fiber: 4g
Sodium: 400mg
Notes & Tips
Make it vegetarian: Replace the meat with mushrooms or lentils for a plant-based version.
Use different grains: Try quinoa or bulgur instead of rice for a twist.
Prep ahead: The stuffed onions can be assembled a day in advance and stored in the refrigerator before cooking.
Serving suggestions: Pair with Greek salad, tzatziki, or crusty bread.
Storage: Leftovers keep well in the fridge for up to 3 days and can be reheated gently.
Common Questions & Answers
Q: Can I use red onions instead of yellow or white?
A: Yes! Red onions add a slightly sweeter taste and vibrant color.
Q: What’s the best way to prevent the onions from breaking?
A: Boil them just until tender and handle them carefully when peeling the layers apart.
Q: Can I freeze stuffed onions?
A: Yes, freeze them after cooking in an airtight container for up to 3 months. Thaw and reheat in a pan or oven.
Q: What side dishes go well with this?
A: Greek roasted potatoes, hummus, or a simple cucumber and yogurt salad complement this dish perfectly.