Wash grape leaves separately and blot dry.  In a large bowl, combine meat, eggs, rice, half of the onions, salt and pepper.  Taking 40-50 g of the meat mixture, form sausage shapes and roll into each grape leaf, the same as cabbage rolls.  Place into a large shallow pan and cover with water.  Cook at medium heat for 30-40 minutes.  Heat oil in a large pan and cook the other half of the onions till caramelized.  Add the dill and 1 tbsp flour and stir till a gold colour.  Gradually add the broth from the stuffed grape leaves and whisk to a sauce consistency.  If the sauce is too thin, thicken with a sauce powder or 1-2 tbsp instant potato powder.  Season to taste with lemon juice, salt, sugar and pepper. 

Please use only biologically clean leaves!