Oven-baked Stuffed Onions | Turkish Soğan dolması

Ingredients: 8 Yellow onions 150g minced meat 200g rice ( I used Baldo rice) 1 small onion 1 tbsp tomato paste 1 tbsp red pepper paste 2-3 tbsp chopped parsley 1 tsp salt 1 tsp black pepper 1 tsp sumac 1/2 tsp chili flakes 50 ml olive oil Tomato sauce: 1 tbsp tomato paste 3 tbsp olive oil 1/2 tsp salt 300 ml water Instructions: -Peel and cut vertically the onions in the middle, put them in a pot, cover with enough water, boil over medium heat for about 15 minutes. After they are tender, drain and allow them to cool, then gently peel the layers apart and don’t forget to remove the thin skin layers between. -In a large bowl, combine rice, minced meat, chopped onion, chopped parsley, tomato paste, red pepper paste, olive oil and all the spices. -Place about 1-2 tbsp of minced meat mixture in the onion leaves, wrap it in a roll form and place them firmly in a wide pan ( oven-safe pan) with seam-side down, then pour in the tomato sauce and drizzle some pomegranate molasses. -Cover and cook in a preheated oven to 200 °C( top and bottom setting) for about 40-50 minutes with the lid off for the last 10 minutes. -Serve with some yoghurt and enjoy!