Sogan Dolma (Stuffed Onions)

• 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

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.

white onion, white vinegar, carrots, celery, ground beef, rolled oats, white rice, tomato sauce with garlic, cold water, red paprika, vegetable herb seasoning mix, chicken base, fresh garlic, fresh ground black pepper

Taken from www.food.com/recipe/sogan-dolma-stuffed-onions-532748 (may not work)