Start by bringing a large pot of salted water to a boil. Carefully add the sweet yellow onions and cook them for about 10–12 minutes, or until they are tender yet firm enough to hold their shape. Once done, drain the onions, allowing them to cool slightly before peeling. Gently separate the layers to create cups for stuffing, ensuring you don’t tear them.

In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened. Stir in minced garlic and cook for another minute, then add the ground beef, cooking until browned. Mix in the soaked long-grain rice along with spices—fresh parsley, mint, ground allspice, cinnamon, and pepper—cooking for an additional 2-3 minutes. Allow the filling to cool slightly.

Preheat your oven to 375°F (190°C) while you stuff the onions. Fill each onion cup generously with the beef-rice mixture, packing it gently but firmly. Place the stuffed onions seam-side down in a greased casserole dish, ensuring they are snug but not overcrowded, ready for the delicious sauce that follows.

In the same skillet, heat another tablespoon of olive oil over medium heat and sauté minced garlic for about 30 seconds until fragrant. Add crushed tomatoes, vegetable or beef broth, dried oregano, fresh dill, and lemon juice. Stir and let this mixture simmer for 5-7 minutes, allowing the flavors to meld and sauce to thicken slightly.

Pour the rich tomato sauce over the stuffed onions in the casserole dish, covering them completely. Tightly cover the dish with foil to keep the moisture in and bake for 45 minutes at 375°F (190°C). After this time, remove the foil, allowing the casserole to continue baking for another 20–30 minutes, or until the onions are golden and bubbling, indicating they are perfectly cooked.

Once out of the oven, let the Greek Stuffed Onions rest for about 10 minutes to allow the flavors to settle. Before serving, garnish with fresh parsley or dill and lemon wedges for an added zesty brightness.