Peel onions, wash and cut length-wise only one side all the way to the center. Put in boiling salted water, cook about 10 minutes, or until soft and sections begin to fall out. prepare meat for dolma, adding the bulghour, parsley, chopped onions, tomato sauce, salt and pepper. Mix well. Separate each sections of onion and fill with meat mixture. The sections will curl easily over the stuffing. Arrange in pan, add all the extra pieces of onion, diluted tomato sauce, sprinkle with paprika, cover and cook slowly until meat is cooked, about 35 minutes. Serves 4.