Farmer's style onion cream vegetables

Ingredients for 4 servings:

• 500 g onion(s), white
• 250 g onion(s), red
• 200 g potatoes
• ⅛ liter beef broth
• ⅛ liter cream
• some salt and pepper, black or white
• 1 tsp caraway seeds
• 1 tbsp, heaped parsley, dried
• 20 g butter or clarified butter
• 1 tsp marjoram, dried
• 1 tsp rosemary, dried
• some white wine
• 125 g bacon or ham, diced

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 35 minutes

from the Roman pot

Peel the onions and cut into thin rings, peel the potatoes and cut into thin slices. Soak the Römertopf in cold water for 10 minutes. Place the onions and potatoes in a bowl. Add the beef broth, cream, ham, spices, and herbs. Mix everything well and spread it in the Römertopf. Then place the closed Römertopf in a cold oven on the middle rack and cook the vegetables at 250°C (top/bottom heat) for about 30 minutes. After 30 minutes, remove the Römertopf from the oven. Mix again, season with salt and pepper to taste, and add a little white wine. Cook for a further 30-40 minutes on the middle rack at the same temperature. Serve with lamb’s lettuce.