3 lbs. onions, about 10 c.
1 c. olive oil
1 c. long grain rice
2 tbsp. minced parsley
1/4 c. minced dill
1 tbsp. sugar
1-2 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. ground allspice
1 tomato, peeled and finely chopped (optional)
1 tbsp. tomato paste
2 1/4 c. water
Juice of 1/2 lemon
1 jar grape leaves (12 oz.)

GARNISH:

Parsley
Lemon wedges

In large skillet, saute onions in oil over medium heat 15-20 minutes. Stir until begins to wilt, then add ingredients up to allspice. Combine tomatoes and tomato paste with 1/2 cup water and add to skillet. Blend carefully. Lower flame, cover and cook 15 minutes more. Cool 10 minutes, then add lemon juice and stir.

Spread grape leaf shiny side down with stem end at bottom. Place spoonful of stuffing in center. Fold over both sides and roll from bottom to top of the leaf. It will resemble a small sausage. Continue until done.

Line bottom of wide 6 quart saucepan with extra leaves, dill and parsley sprigs. Arrange wrapped leaves, seam side down, in alternating row. Place a few leaves on top and a small inverted dish. Pour in remaining water. Bring to boil, then simmer, covered, for one hour. Cool 1 hour before removing plate. Then refrigerate. Serve cold or at room temperature. Yields: approximately 75 stuffed leaves.