Onion stuffed with potatoes and chicken

It is advisable to take large bulbs, but medium ones are also possible.
Peel the onion. Expect to add two medium–sized onions - one in the minced meat, the other in the sauce.
And we will stuff large onions. The top of the onion is cut off and cooked completely for 15 minutes, so that the bitterness goes away, and it can be divided into layers. We take it out when the bulbs become soft. Let it cool down, and squeeze out the middle (add it to the stuffing), then carefully remove the layers.

Cooking minced meat. Finely chop the fillet, potato cubes, dill, onions and green onions, add salt, pepper to taste (you can season at your discretion). Mix well.

In a wide saucepan or frying pan (you can also cook for a couple in a mantelle) we put layers of bulbs and stuff them with minced meat with the top (so that you can then check for readiness). From above, you can lay out the second floor of bulbs. Pour water about to the middle of the bulbs. Simmer over low heat. At the end, you need to put pieces of butter on the minced meat to soak.

Preparing the sauce. Cut the onion, rub the carrot. Fry the onion in vegetable oil, add carrots and fry, then tomato paste, mix, pour in about half a cup of water, add salt to taste, stir, simmer until tender.

We spread the sauce on a wide plate, stuffed onions are ready on it. Or pour the sauce on top.
Serve with sour cream.
You can make any minced meat, with rice, for example, as for cabbage rolls. Chicken fillet or meat can be scrolled on a meat grinder.