Stuffed Onion

Cut off the ends of onions and peel off the papery layers.

Place the onions into a large pot, cover with water, and add ¼ cup vinegar.

Bring to a boil and cook until soft but not falling apart, about 15 minutes.

Remove the onions from the water and let them cool enough for handling.

Separate onion layers without tearing by gently squeezing out ring after ring.

Set aside the larger rings and chop the smaller, inside rings.

In a medium bowl, combine 1 pound ground beef, ⅓ cup rice, one egg, 2 minced garlic cloves, 1 tablespoon tomato paste, 1 teaspoon sweet paprika, 1 tablespoon chopped fresh parsley, 1 tablespoon salt, and ½ tablespoon black pepper.

Mix gently with clean hands.

Fill onion rings with meat mixture until all stuffing is used.

Preheat oven to 190°C

Grease a pan with two tablespoons of vegetable oil.

Place some of the chopped onions on the bottom of the pan and layer with stuffed onions.

Add enough water to come up about 2.5cms from the top.

Bake for about 40 minutes.