Onions and Garnish:

8 medium yellow onions (oval-shaped if possible)

Fresh parsley, for garnish

Stuffing:

¾ cup short-grain or arborio rice, soaked

4 tbsp olive oil

4 garlic cloves, minced

1 medium yellow onion, diced small

1 lb lean ground beef

1 tomato, grated

3 tbsp tomato paste

2 tbsp lemon juice

⅓ cup fresh chopped parsley

⅓ cup fresh chopped mint

2 tsp salt

1 tsp pepper

1 tbsp chicken stock paste

½ tbsp dried oregano

Tomato Sauce:

398 ml can Roma or whole tomatoes, blended

1 cup water

¼ cup tomato paste

¼ cup lemon juice

1½ tsp salt

½ tsp ground pepper

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Peel and hollow out the onions carefully, leaving enough layers to hold stuffing.
Heat olive oil in a pan over medium heat. Sauté garlic and diced onion until softened. Add ground beef and cook until browned.
Stir in grated tomato, tomato paste, lemon juice, soaked rice, parsley, mint, salt, pepper, chicken stock paste, and oregano. Cook briefly then remove from heat.
Fill each onion with the stuffing mixture, packing gently.
Mix blended tomatoes, water, tomato paste, lemon juice, salt, and pepper to make the sauce.
Place stuffed onions upright in a deep baking dish and pour sauce over them. Cover tightly with foil.
Bake at 350°F (175°C) for 1 hour 30 minutes, removing foil last 15 minutes to brown tops.
Garnish with fresh parsley and serve warm.

Substitute ground beef with lamb or turkey.

Add pine nuts or raisins for texture and sweetness.

Use vegetable stock paste for a lighter flavor.

Top with crumbled feta before serving.

For vegetarian, use sautéed mushrooms and walnuts instead of meat.