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Begin by peeling the onions and slicing them halfway through to the center.
Steam the onions in the microwave until they become tender.
Prepare the vegetarian rice-based filling by mixing together the herbs, vegetables, spices, and pomegranate molasses.
Carefully peel and separate the layers of the softened onions.
Stuff each layer of the onions with the rice filling, taking care not to overfill them.
Arrange the stuffed onions in an oven-safe baking dish with a lid.
Pour the tomato-based broth over the stuffed onions.
Cover the dish and bake until the onions are soft, sweet, and tangy.