Peel onions. Cut off tops in such a way that you can take out almost the entire center of each onion. Leave 2 or 3 layers remaining as a shell to contain the stuffing. Set aside the center of 1 onion. (Use the rest for another recipe.)
Cook onion shells in lightly salted water for about 10 minutes. Make sure they do not get too soft, because they must not collapse later. Drain onion shells and gently pat dry.
Chop enough of the reserved onion center to have about ¼cup. Slowly wilt chopped pieces in most of the lard. Save 1teaspoon lard to grease the baking dish.
Add diced veal, mashed garlic, parsley and salt. Cook the stuffing, uncovered, over very low heat. Add a fewtablespoons of water when the mixture becomes dry. Finally, there should be no liquid left when testing with a fork indicates that the veal is cooked.
Cool the stuffing mixture, then grind it. Fill the cooked onion shells with the mixture.
Cut bacon into 2-inch squares to fit over the tops of the onions.
Grease a baking-serving dish with lard, and place stuffed onions in it. Pour or spoon sour cream on top of onions. Sprinkle alittle paprika and black pepper on each.
Place onions in a 350°F. oven and bake for 25 to 30 minutes. Serve as a hot appetizer, or as a luncheon dish.