Soak the rice in a bowl with water.

Fill a pot with water and bring to a boil.

Cut off the top and bottom of each onion. Also, make a lateral cut on one side of each onion, into the center of the onion, from top to bottom. This will separate the onion layers when boiling.

Add the onions to the boiling water and boil them for 10 minutes, until they soften.

Drain the rice and add it to a bowl. Add all the other ingredients, except onions, vinegar/wine and oil. Mix.

Once the onions are cooked, drain them and let them cool. Separate the layers and fill each onion with one tablespoon of stuffing. Wrap the onion around the stuffing but keep in mind that the rice will increase its size during cooking.

Heat the oil in a large pan. Add the onions with the cut side down. Cook them for 2-3 minutes. Add the vinegar/wine and cover with a lid. Cook on low for 20-30 minutes and flip the onions after the first 10 minutes.