Stuffed Bamberg Onions

Summary

Prep Time	1 hr
Cook Time	1 hr
Total Time	2 hrs
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Soak the rolls in milk. Chop the parsley and marjoram into small pieces. Peel the onions and cut off about 1 cm on the leaf and root side so that the onions can stand.
Hollow out the onions with the help of a knife, spoon or ball cutter without opening them. The outer edge should be approx. 10 mm wide. Chop the onion meat and sauté in butter with marjoram and parsley until translucent.
Add the minced meat, mustard, eggs and soaked rolls and mix well. Season well with salt, pepper and nutmeg. Fill the onions with the minced meat mixture and place in an ovenproof dish with a lid. Heat the vegetable stock and pour it around the onions. You should be halfway in liquid.
Place the onions in the preheated oven at 180 degrees and bake for about 30 - 40 minutes, depending on the size of the onions. In between, pour the juices over the onions. Pour the smoked beer over the onions and cook for about 30 minutes. Pour gravy over the onions several times. As soon as they are done, take them out of the oven and keep warm.
Pour off the gravy and collect it. Stir the flour into the gravy, bring to the boil, stir until smooth and season with salt and pepper. Fry the smoked bacon on both sides until crispy. Put the onions on plates. Place the bacon on top and pour the sauce over it.
Homemade mashed potatoes, mashed potatoes and sauerkraut, cabbage cabbage or boumbers cabbage taste great with this.

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