Prep the Onions: Carefully slice off the tops and bottoms of your yellow onions, peel away the outer layers, and gently cut halfway through each onion to help separate the layers.

Boil the Onions: Bring a pot of water to a boil, then add your onions. Simmer them for about 15 minutes until they soften slightly, making them easier to separate.

Cool and Separate Layers: Remove the onions from the water and let them cool. Once cooled, gently peel apart the layers, setting aside the cores for your filling.

Preheat Oven: Set your oven to 400°F (204°C) so it's hot and ready for the stuffed onions.

Make Filling: In a mixing bowl, combine the ground beef, rice, pomegranate molasses, tomato paste, spices, and finely chopped onion cores. Mix everything until the filling is slightly sticky and well combined.

Stuff the Onions: Take each layer of onion and fill it with the savory mixture, rolling tightly to keep all the goodness inside.

Arrange in Pan: Place the stuffed onions snugly in a skillet or casserole dish, arranging them in a spiral pattern for beautiful presentation.

Prepare Sauce: In a bowl, whisk together olive oil, pomegranate molasses, tomato paste, minced garlic, salt, and boiling water until smooth. Pour this luscious sauce over your stuffed onions.

Bake: Cover the dish with foil and bake for 30 minutes, then remove the foil and bake for an additional 20 minutes until the onions are golden and fragrant.