Okay, let’s talk about onions. Not just any onions, but Greek Stuffed Onions. Yeah, I know, it sounds fancy, like you need a degree in culinary arts or at least an apron that isn’t stained with last week’s spaghetti. But trust me, this is the kind of dish that punches way above its weight class without demanding your entire afternoon. It’s savory, slightly sweet, and basically a hug in a bowl, but, you know, a Mediterranean hug that involves fewer carbs than actual bread. You absolutely need to try Greek Stuffed Onions Recipe because it’s impressive AF and shockingly easy. Plus, it’s a great way to trick your family into eating vegetables without them realizing they’re, well, vegetables.

The first time I made these, my husband, bless his cotton socks, thought they were giant meatballs. He took a huge bite, realized it was onion, and then spent the next five minutes trying to pretend he *meant* to eat a whole onion. My kids, naturally, just looked at him like he’d grown a second head. I just stood there, stirring my wine, and reminded him that reading the recipe title would’ve saved him the surprise. He still ate three, so I guess the surprise wasn’t that bad. Just don’t ask him to peel them; that’s a whole other chaotic story involving tears, a blunt butter knife, and a desperate plea for me to “just do it already.”

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

🧡

MORE OF OUR FAVORITE…

Why You’ll Love This Greek Stuffed Onions Recipe

Because it looks like you spent hours slaving away, but you didn’t (shh, our little secret).
It’s a sophisticated way to eat onions, which is a definite win in my book because, let’s be real, raw onions are a bold choice.
Leftovers are even better, proving that some things actually get better with age (unlike my knees).
You can tell people you made “Greek Stuffed Onions” and sound incredibly refined, even if you almost burned them.
It’s surprisingly hearty for a dish that’s mostly a vegetable, so you won’t feel like you just ate air.

Time-Saving Hacks

Pre-chopped onions from the grocery store freezer aisle? Yep. Your tears, your choice.
Don’t have a giant pot for blanching all those onions? Do it in batches. Or just use a really big stock pot and hope for the best. Who needs counter space anyway?
The same spoon for stirring and tasting? Don’t look at me like that, it’s efficient.
Line your baking sheet with foil. Because scrubbing baked-on onion bits is a nightmare I don’t wish on my worst enemy (unless they called my cooking “bland”).
Use pre-cooked rice. Nobody has time to wait for rice *and* onions to cook.

Serving Ideas

Serve with a glass of whatever wine helps you forget the day. Red, white, sparkling — judgment-free zone here.
A simple side salad because, balance. Also, you probably have some wilting lettuce in the back of the fridge you need to use up.
Garlic bread? Always garlic bread. It’s like a warm hug for your mouth and an excuse to get more carbs.
Honestly, these are a meal in themselves. Just add a fork and maybe a napkin, depending on how enthusiastic you are.
A dollop of plain Greek yogurt on top adds a nice tangy counterpoint, making you look extra fancy.

What to Serve It With

Tips & Mistakes

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!