Herb & Rice Stuffed Onions

For the Onions:
6-8 medium yellow onions
1 tbsp salt, divided
1 cup jasmine rice
⅓ lb beef or lamb, diced
1 small onion, diced
½ cup Italian parsley, chopped
½ cup mint leaves, chopped
⅓ cup fresh dill (or 1 tbsp dried dill)
2 cloves garlic, minced
¾ tsp black pepper
2 tsp paprika
½ tsp cayenne pepper (optional)
2 tbsp pomegranate molasses
2 tbsp tomato paste
3 tbsp olive oil
For the Sauce:
2 tbsp tomato paste
2 tbsp lemon juice
2 tbsp unsalted butter (or olive oil)
2 cups water
Instructions:
Prepare Onions: Cut and peel onions, boil with salt for 15-20 mins until layers separate.
Soak Rice: Wash rice and soak in warm water.
Prepare Filling: Mix diced meat, diced onion, herbs, garlic, spices, pomegranate molasses, tomato paste, and olive oil. Drain rice and add.
Stuff Onions: Separate