Saute medium-sized onion (that has been sliced) in 1 tablespoon oil. Saute until onion is just transparent. Grind sauteed onion and beef in meat grinder. Mix in eggs. Add salt and pepperto taste.
Cheese Filling: Mash cheese well with fork. Blend in eggs and butter(mixture should not be too wet or "runny"). After eggs are beaten, add unsifted flour and salt. Stir in the flour by hand until smooth. Batter should be stiff, but can be stirred. Add a spoonful of flour if it isn't heavy. Measure out a cup of water and blend in a litte water very slowly so that no lumps form. As the mixture begins to absorb liquid, add the rest of the water. Mixture will be thick enough to coat a spoon. Use an 8" or 6" teflon-coated skillet: lubricate with oil and pour off excess. Pour blintz mixture fron a pitcher with spout: use 1/4 to 1/2 cup in skillet and tilt pan from side to side to get it all covered. Add more water to pitcher if needed. Don't let blintz mixture become too thick. Fry the blintz ("crepe or pancake") until edges seem to be leaving sides of skillet. Do not turn blintz dough. Flip it out of skillet, when cooked, onto cotton cloth. Grease skillet with paper towel dipped in oil before cooking another blintz. To fill the crepe: Take one tablespoon of mixture and place it in circle of crepe near the upper edge. Fold edge downward over filling. Bring left and right sides over as in an envelope, and bring lower edge upward, keeping the oblong shape the blintz is rolled. Fry in large skillet in margarine, fry with folded side down, until golden brown. Eat immediately or freeze. Frozen cooked blintzes can be popped into 350 oven for 30 to 45 minutes, wrapped in foil, and will be ready for the table. Yield: 24