Boil a large pot of salted water. Cut the tops and bottoms off the onions to create a flat surface. Carefully boil the onions for 10–12 minutes, until they’re soft but still intact. Cool slightly and peel layers into cups.

In a skillet, heat olive oil over medium heat. Sauté the finely chopped small onion and minced garlic until translucent. Add the ground beef and cook until browned. Mix in the soaked rice, herbs, spices, salt, and pepper. Allow to cool slightly.

Take about 2 tablespoons of the beef-rice mixture and carefully fill each onion cup. Place the stuffed onions seam-side down in a greased casserole dish.

In the same skillet, sauté garlic in olive oil until fragrant. Add the crushed tomatoes, broth, oregano, dill, and lemon juice, then simmer for 5–7 minutes to meld flavors.

Pour the sauce over the stuffed onions, covering them completely. Cover the dish with foil and bake at 375°F (190°C) for 45 minutes. Then remove the foil and bake for another 20–30 minutes, until the onions are golden and the sauce is bubbly.

Allow to rest for 5–10 minutes before garnishing with fresh parsley or dill. Serve with lemon wedges for a zesty touch.