Saute onions in ½ cup olive oil until translucent.
Wash and drain rice well and add to onion along with 1 cup of water.
Cook for 10 minutes.
Add herbs, pine nuts, currants and salt and white pepper to taste.
Set aside to cool.
Prep leaves by rinsing well under running water and blanch in boiling water for 2-3 minutes.
Cut off any tough stems by cutting a V around the stem, and discarding stem.
Place 1 leaf on flat surface, shiny side down, add 1 teaspoon of filling and roll LOOSELY (as for a tiny eggroll, tucking in sides first and then rolling up), as rice will expand during cooking.
Place seam side down on bottom of large saucepan which has been covered with a layer of thicker grape leaves (rejects from your jar – they may be very thick, therefore, not tender or torn and not suitable for being used as a wrapper- these protect the dolmathes from scorching).
Repeat each grape leaf in same manner until all are used, packing them in tight- one next to the other- seam side down.
Add 1 1/2- 2 cups water, dash salt, 3/4 cup olive oil and the juice of 1 lemon (enough liquid to just cover the dolmathes).
Cover with a heavy plate to keep dolmathes immersed in liquid, and simmer for 45 minutes, or until rice is cooked.
Serve cold or at room temperature as a'meze'.
Nice served with a squeeze of lemon and/or a dollop of greek yogurt on top.