Start by cutting the onions, previously peeled – cut them hallway through, until it reaches the center of each onion.
Then transfer the onions to a saucepan and fill it with water until it fully covers them. Turn the heat on medium and let it cook for 20 minutes.
After this indicated time, they have already puffed up.
Carefully remove the onion layers, one by one, and set aside.
Into a bowl, add the ground beef, the onion, the rice, parsley to taste, the crushed garlic cloves, the tomato paste and the oil.
Season with salt, black pepper, chimichurri and sweet paprika, mix it all together very well until combined.
Now, get the onion layers and stuff them with the meat, wrapping them very well so it doesn't leak. Do it to all onions and set aside.
Then, into a bowl, add the tomato paste, the olive oil, the warm water, and the salt, mix very well. Set aside.
Now, transfer the stuffed onions to a saucepan, arranging them.
Add parsley to taste and pour the sauce we’ve made.
On low heat, let the onions cook for 45 minutes.