Peel large onions. Cut ends..Make a cut down on one side. Cutting should be from top to bottom. Be careful, do not cut all the way through.
Cook them in Boiling water for 10-15 minutes. Then, remove from the pot and allow to cool the onions.
Then separate layers one by one and set aside (as you see in the photos).
For preparing the filling:Heat the oil in a saucepan and fry one chopped onion until tender. Add cooked rice, grated tomatoes, 2tbsp tomato paste, 1 of vegetable stock, dried thyme, smoked paprika and season with salt and pepper.
Gently mix all ingredients together and cook for 5 minutes and then remove from the heat and add chopped parsley too and mix together. Ok, our filling is ready.
Now, Place 1-2 tablespoon of the rice mixture in each layer of onion and wrap it. It is very easy and quick.
Arrange stuffed onions in the pan. A
Add second vegetable stock cube, 2tbsp olive oil and 1tbsp tomato paste to 1 ½ cups of boiling water.Dissolve the vegetable stock and pour it all over the arranged
stuffed onions in the pan.
Bring it to a boil and then reduce the heat and allow to cook for 25-30 minutes.