Greek-style stuffed onions

Cut off both ends of each onion and remove the papery layers.

Cut one long slit down the centre of one side without going all the way through.

Place the onions into salted boiling water, reduce to medium and cook about 15 minutes until tender and the layers begin to separate.

Lift the onions out onto a tray and let them cool until easy to handle.

Cook the finely chopped onion in lots of olive oil over medium heat until soft and golden.

Add the grated garlic and warm through until fragrant.

Add the ground beef, break it up, season with salt and black pepper and cook until no longer pink.

Add the pureed canned tomatoes and cook down.

Stir in the arborio rice with a teaspoon of salt.

Add a cup and a half of the onion water and cook over medium heat seven to eight minutes until the liquid is absorbed; the rice will only be part cooked.

Heat off, stir in the oregano, dill, mint and parsley.

Mix the tomato puree with balsamic vinegar, salt, pepper, olive oil and two cups of onion broth; set aside.

Separate the onion layers and roll one to two tablespoons of stuffing in each, seam down in the baking pan.

Stuff any leftover filling into bell peppers and remaining layers in a second tray.

Pour the tomato sauce over the onions and cover with foil, over crumpled parchment if preferred.

Bake at 400F for 45 minutes.

Uncover and bake another 45 minutes until the sauce is thick, the rice fully cooked and the onions slightly caramelized on top.

Rest at room temperature so everything settles and thickens, then garnish with finely chopped fresh parsley.