Ingredients

• 1 large white onion, halved crosswise, ends discarded, plus 1/2 onion coarsely chopped
• 5 tablespoons white vinegar
• 4 baby carrots
• 1 stalk celery, coarsely chopped
• 2 lbs ground beef
• 1 cup rolled oats or 1 cup breadcrumbs
• 1 cup white rice
• 1 cup tomato sauce with garlic
• 1 cup cold water
• 1 tablespoon red paprika
• 1 tablespoon vegetable herb seasoning mix, such as Vegeta
• 1/2 tablespoon chicken base
• 1/2 tablespoon fresh garlic in oil
• 1/2 tablespoon fresh ground black pepper

Instructions

1. Serving suggestions: cold sour cream, cucumber salad.

2. Preheat the oven to 450 degrees F.

3. Boil the halved onions in water with 3 tablespoons of the vinegar until soft but not falling apart, about 15 minutes.

4. Put the chopped onions, carrots and celery in a food processor and blend until finely chopped. Combine the vegetable mixture, ground beef, oats, rice, tomato sauce, cold water, paprika, vegetable herb seasoning, chicken base, garlic and pepper in a bowl and mix well with your hands.

5. Remove the halved onions from the water and separate into cups. Fill each cup with meat mixture and place meat-side up in a single layer in a 12- by 15-inch baking pan. Mix the remaining 2 tablespoons vinegar with enough hot water to pour into the pan to cover halfway up the sides. Cover and bake for 2 hours.

6. To serve, transfer the stuffed onions to plates and cover with sauce. Serve with a cold sour cream and cucumber salad.