How to make
Put the peeled onions (whole) in a pot of salted water for about 25 minutes.
Let them cool and carefully remove the core, leaving 3-4 layers to form a bowl.
Cut the core into small pieces and fry until golden.
Set it aside, and in the same fat put the rice, lentils, turmeric, allspice, cinnamon and a pinch of salt and black pepper.
Add the broth and cook until it evaporates, being careful not to make the rice mushy.
At the bottom of the onion bowls, put a little of the fried onion, mixed with the lightly toasted and crushed almonds. Add the rice filling and repeat the procedure.
Arrange the prepared bowls in a greased baking pan, sprinkle with sugar and vinegar, cover with foil and bake in a moderately heated oven for 25 minutes, baking the stuffed onions without foil for the last 5 minutes.
The stuffed onions with rice filling are ready.
