Stuffed Onions with Meat and Rice

Cook the rice until half-done and combine it with all the other filling ingredients.

Whisk together all the ingredients for the sauce.

Peel the onions, make a slit to the center, and boil in salted water for about 10-15 minutes after boiling until tender.

Remove the onions, let them cool slightly, carefully trim the top and cut out the core, then gently separate the layers and remove the inner membrane.

Place the filling into the onion layers and roll them up.

Pack them tightly into a baking dish or skillet, pour the sauce over them, and dot with butter.

Cover with parchment paper and bake in a preheated oven at 200°C (400°F) for an hour.