Onions Stuffed with Ground Meat and Pine Nuts

THIS RECIPE comes from Lesbos, where it is also called sogania, from the Turkish word sogan (onion). Many cooks halve the onions crosswise and, after blanching them for a few minutes, take out most of the inner part, creating little cups that they fill with the stuffing. After numerous tries, I decided to separate the onion layers and roll them around the stuffing. The result is a nicer-looking dish, which also tastes better because the stuffing takes on more flavor and stays