The Modern Nonna

0 To a bowl, add the ground meat, rinsed rice, spices, tomato paste, garlic, tomatoes, and parsley. Mix well and set aside. 
13 Note: you can also prepare the meat the night before, leave it in the fridge and let it sit out for 30 min or so before stuffing. 
1 Next, cut each end off of the onion, place it flat side down and cut it down the middle starting from the centre making sure not to cut it in half. 
2 Repeat this step for each onion. Now, fill a pot with water, place the onions inside and cook for 15 minutes from the boiling point. 
3 The layers should start to pull apart. Make sure you don't boil them too much as they can break apart so keep an eye on them. 
4 When boiled, drain the water carefully and let the onions cool. You can even run them under cold water to speed up the process. 
5 Take each onion layer, add a tablespoon of filling to it and roll. Repeat this step until the layers are filled and filled until the meat is finished. I had a total of 34 stuffed onions but your quantity may vary depending on the size. 
7 Note: if using larger onions the layers might be too long so feel free to cut it in half. Also, the onion hearts can be used in vegetable broth or diced and added to the filling. 
6 Arrange the stuffed onions seam-side down tightly into a round dish and work on the sauce. 
The Sauce
8 In a pot on the stove, melt the ghee (or butter). Add in the tomato paste and broth. Taste and add a pinch of salt if needed. 
10 Pour the warm broth over the stuffed onions, add a piece of parchment paper on top and then foil. 
11 Place it in a preheated 425F (220C) oven and bake covered for 45 minutes and uncovered for another 15. Place on broil for the last few min if you want a beautiful caramelized color. 
12 We like to serve these with a side of plain yogurt but you can enjoy them just as is. They can be stored in the fridge for up to five days.