The dolma theme that runs through Sephardic cooking is present in this recipe for stuffed onions. Turkish Jews call these reynadas de sevoya, so we know these onions came to Italy via the Spanish Jews.
Make the meat filling as directed. Preheat an oven to 350 degrees F.
Bring a large saucepan filled with water to a boil, add the onions, and boil until they are tender but not soft, about 10 minutes. Drain and, when cool enough to handle, cut in half crosswise. Scoop out part o