In a mixing bowl, combine ground pork, rinsed rice, tomato paste, minced garlic, diced tomatoes, and your herbs and spices. Mix thoroughly.

Trim both ends of each large yellow onion and slice them in half vertically without cutting through, creating a hinge.

Bring a large pot of water to a boil and immerse the onion halves. Boil for about 15 minutes until soft but sturdy.

Drain the onions and run them under cold water for a minute to stop cooking. Cool completely before peeling apart layers.

Fill each layer of the onion with a tablespoon of the filling, encasing it completely, until all filling is used.

Preheat your oven to 425°F (220°C). Arrange the stuffed onion halves upright in a round baking dish.

In a saucepan, melt ghee or butter and mix with tomato paste and broth. Pour this sauce over the stuffed onions.

Cover the dish tightly with parchment and foil, bake for 45 minutes, then remove covering and bake for an additional 15 minutes.