Summary

Ingredients

• 4 vegetable onion (s)
• 150 g bacon
• 400 g mushrooms
• 3 tablespoon parsley, chopped
• 1 clove garlic, chopped
• salt and pepper
• 2 tablespoon olive oil
• 150 ml chicken broth
• 5 sprigs rosemary

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Instructions

1. Peel the onions and cook in boiling water for about 15 minutes. Drain and let cool down a bit.
2. Cut the onions lengthways, detach the outer four layers and place them on a work surface with the opening facing up. Finely chop the remaining onion inner parts.
3. Dice the bacon. Clean and chop the mushrooms. Mix the mushrooms with bacon, chopped onions, garlic, parsley, salt and pepper to taste and spread over the onion layers.
4. Roll up the onions and tie with kitchen twine or secure with a toothpick. Place in a baking dish that has been greased with the olive oil and pour the chicken stock over it. Place the rosemary sprigs between them. Cover the pan with aluminum foil and bake in the preheated oven (180 degrees) for about 15 minutes, then remove the foil and cook for about another 15 minutes until the desired degree of browning is achieved.