Prepare the Onions: Start by peeling the onions and trimming a small slice off the bottom so they stand upright. Place them in a pot of boiling water and cook for about eight minutes until they begin to soften slightly. This step helps the layers separate easily when forming the shells for stuffing.
Hollow the Onions: Allow the onions to cool enough to handle, then carefully remove the inner layers using a spoon or your fingers. Leave two or three outer layers intact so each onion holds its shape. Finely chop the removed onion pieces and set them aside for the filling.
Prepare the Filling: In a skillet over medium heat, cook the ground meat until browned. Add the chopped onion pieces and garlic, stirring until fragrant and softened. This step builds a rich base for the stuffing mixture.
Combine the Ingredients: Transfer the cooked meat mixture into a bowl and stir in the rice, tomato sauce, breadcrumbs, parsley, paprika, oregano, salt, and pepper. Mix well until everything becomes evenly combined and slightly moist.
Fill the Onion Shells: Arrange the hollowed onions in a baking dish. Spoon the filling mixture into each onion, pressing gently so the stuffing stays packed inside. Fill them generously so the tops look slightly rounded.
Add Sauce and Bake: Pour a small amount of tomato sauce or broth into the bottom of the baking dish to keep the onions moist while cooking. Cover the dish with foil and bake in a preheated oven at 375°F for about 35 minutes.
Finish with Cheese: Remove the foil and sprinkle shredded cheese on top of each stuffed onion if desired. Return the dish to the oven for another 10 minutes until the cheese melts and the onions become fully tender.
Serve Warm: Take the baking dish out of the oven and let the onions rest for a few minutes. Serve them warm so the filling stays juicy and the onion layers remain soft and flavorful.
