Preheat the oven to 425°F (220°C). Boil water in a large pot for blanching the onions.

Peel the outer skins of the yellow onions, trim the tops and bottoms, then slice them in half lengthwise.

Blanch the onion halves in boiling water for 10-15 minutes until layers separate easily. Cool for 15-20 minutes.

In a skillet, heat olive oil over medium heat. Sauté minced garlic and shallots for 2-3 minutes. Add ground beef and sausage, cooking until browned.

Stir in spices, jasmine rice, chopped tomatoes, and chicken broth. Cook for 6-7 minutes until the rice absorbs flavors.

Remove from heat and fold in chopped parsley. Mix strained tomatoes, remaining chicken broth, and salt for the sauce.

Stuff each blanched onion half with the savory meat mixture, packing it gently. Place into a greased baking dish.

Pour the sauce over the stuffed onions, cover with foil, and bake for 30-35 minutes.

Remove foil and bake uncovered for an additional 20-30 minutes until golden and bubbly.

Optionally broil for 2 minutes for extra browning, watching closely to prevent burning.

Let cool for 10 minutes before serving. Drizzle with balsamic glaze and garnish with parsley.