4 lg. onions
3 lbs. ground sirloin
1 (14 1/2 oz.) can tomatoes, crushed
1 (5 oz.) can V-8 juice
1 c. rice - uncooked- not Minute Rice
1 tbsp. salt
1 tsp. black pepper
1 1/2 c. water
4 tbsp. butter, cut into pieces

Cut a horizontal slice off the top and bottom of each onion. Set the onion on its side on the counter and hold it firmly. Cut vertically down through each onion but only cut to the center of the onion (halfway to the counter).

Hold each onion under running water and gently peel off the outer layers without breaking them.

Chop the center part of the onion and combine with ground sirloin, tomatoes, rice, salt and black pepper. Use mixture to stuff the large rings of onion (form a large "meatball" of filling and wrap onion ring tightly around it).

Place side-by-side in a single layer in a Dutch oven or deep skillet with a cover (you may have to cook them in two separate pots). Add water and butter pieces (if using two pots, put half the water and butter in each pot). Cover, bring to a boil over high heat. Reduce heat to simmer and cook until filling is cooked through, about 45 minutes to an hour. Makes 12 stuffed onions.