Preheat your oven to 425°F (220°C).

Fill a large pot with water and bring it to a rolling boil. Add the peeled large yellow onions and let them simmer for 10-15 minutes until tender.

Once the onions are ready, drain them and allow to cool for 15-20 minutes.

In a large skillet, heat a drizzle of olive oil over medium heat. Add finely chopped garlic and shallot, sautéing for about 2-3 minutes until aromatic.

Incorporate the lean ground beef and Italian sausage, cooking until browned, about 5-7 minutes.

Add salt, black pepper, fennel seeds, dried basil, oregano, onion powder, and optional red pepper flakes. Cook for an additional minute.

Stir in the jasmine rice, fresh thyme, canned chopped tomatoes, and chicken broth. Cook for about 6-7 minutes until the broth is absorbed.

Remove from heat and gently fold in the chopped Italian parsley.

Combine strained tomatoes with a splash of chicken broth in a bowl, season with salt, and blend until smooth.

Spread a thin layer of sauce across the bottom of an oven-safe dish.

Peel apart the boiled onions, gently separating the layers. Fill each layer with the savory mixture and place seam-side down in the dish.

Pour remaining sauce over the stuffed onions, cover with foil, and bake for 30-35 minutes. Uncover and bake for an additional 20-30 minutes until golden brown and tender.

Let them cool for about 10 minutes, drizzle with balsamic glaze and olive oil, then garnish with fresh parsley before serving.