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Serving suggestions: cold sour cream, cucumber salad. Preheat the oven to 450 degrees F. Boil the halved onions in water with 3 tablespoons of the vinegar until soft but not falling apart, about 15 minutes. Put the chopped onions, carrots and celery in a food processor and blend until finely chopped. Combine the vegetable mixture, ground beef, oats, rice, tomato sauce, cold water, paprika, vegetable herb seasoning, chicken base, garlic and pepper in a bowl and mix well with your hands. Remove the halved onions from the water and separate into cups. Fill each cup with meat mixture and place meat-side up in a single layer in a 12- by 15-inch baking pan. Mix the remaining 2 tablespoons vinegar with enough hot water to pour into the pan to cover halfway up the sides. Cover and bake for 2 hours. To serve, transfer the stuffed onions to plates and cover with sauce. Serve with a cold sour cream and cucumber salad.
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Sausage stuffer for charcuterie, forcemeat preparations