Sauted onions in olive oil. Add the rice, salt, pepper and mix until the olive to cover the rice. Add 450ml water, lemon juice and all the herbs. Boil until to cook the rice. Layer the bottom of a large pot with some vine leaves (use the ones that are little bit torn) and start rolling the dolmades. Roll the leaves with a spoon portion rice as “ntolma”: Place one vine leaf (shiny side down) on a flat surface and add 1 tsp of the filling at the bottom end (stem). Be careful not to overfill the dolmades, as the rice will expand during cooking. Fold the lower section of the leaf over the filling towards the center; bring the two sides in towards the center and roll them up tightly. Place the stuffed vine leaves (fold side down) on the bottom of the pot and top in snugly layers. Be careful not to leave any gaps between the dolmades to prevent them from cracking open when cooking. Drizzle the stuffed vine leaves (dolmades) with the rest of the olive oil and lemon juice and season with salt and pepper. Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them. Place the lid on and simmer the dolmades for about 30-40 minutes, until the water has been absorbed and the dolmades remain only with the oil. Remove the pot from the heat, remove the lid and plate and let the dolmades cool for at least 30 minutes. Serve this delicious Greek appetizer cold or at room temperature with a squeeze of a lemon or some tzatziki.