[IMAGE] A take on Iraqi dolma, these stuffed onions with Middle Eastern flavours celebrate the humble vegetable — and put every piece of it to use. You peel the onions, then separate each layer to use as a container for the fragrant filling of rice, vegetables and herbs. Once they’re baked in a tomato-based broth, the onions become sweet, soft and melt-in-your-mouth, with a perfect amount of tartness thanks to a key ingredient: pomegranate molasses. Serve with a side salad for a warming weeknight meal. [EMBED]