3 large yellow onions
1/4 C sherry or other dry white wine
1 T butter
1 cup cooked rice
8 oz fresh ground lamb or lamb sausage
1 T minced garlic
1T minced fresh mint
1T minced fresh parsley
1/2 teaspoon ground Aleppo pepper
1/2 teaspoon Za’atar
1/2 teaspoon salt
Preheat oven to 375. Halve onions across equator, peel and place cut side down in greased roasting pan. Drizzle with melted butter and wine. Bake until just tender, 15-20 minutes. Let cool slightly and then remove the inner layers of the onion (melon baller is great for this) leaving the outer 3 layers intact. Slice very thin layer off rounded bottom if necessary to help stay upright.
Turn oven up to 450 F. Mince enough of the left-over onion insides to make about 1/2 cup. Mix with remaining ingredients together in a bowl until well blended. Lightly salt and pepper insides of onion, fill with mixture (do not fill too tightly or too tall) and put into roasting pan.
Bake for 30-40 minutes until sausage is cooked through (use knife to peek into sausage mixture on one- if still pink, cook a big more).