Butcher’s Onion Stuffed with Ground Beef

You start with the onions

1. These are peeled and hollowed out. The lids are put aside for now. Now pre-cook the onion house in approx. 200 ml. Water, covered with a little salt and lemon, for 5 minutes.
2. During this time you prepare the mince filling. Put all the ingredients listed in a bowl and mix well by hand. Now take the onions out of the water and drain them in a colander. They use the water to cook the cauliflower in here. Just add the vegetable stock and cook the cleaned cauliflower (completely) in it. I always put a lid on the kettle – so I need a lot less liquid – and the cauliflower is quasi – steamed -. Then peel the potatoes and cut into small pieces. Cook in salted water.
3. Grease the onions with clarified butter. Now fill the onion with the prepared minced meat. Shape the rest of the meatballs into small meatballs and add them to the tin later. Put 2-3 tablespoons in a baking dish that has been greased with clarified butter. Olive oil and put the onion in the middle. In the preheated oven (180 degrees O / U heat) the onions are now cooked for 20 minutes (add the small remaining meatballs a little later). 10 minutes before the end of the baking / roasting time, put the onion lids on the onions and give a tablespoon. Olive oil over this.
4. The cauliflower is also cooked in the meantime. Now add the remaining ingredients according to the list of ingredients and crumble with a pounder. Bring to the boil once and finally add a pinch of butter to the sauce. I tossed the potato (side dish) a little in butter after it was cooked.
5. What now? – Arrange plates or simply put the casserole dishes on the table. Add sauce and potatoes. By the way, the fat from the molds tastes just heavenly with a few squirts of lemon 🙂

Bon appetit and culinary greetings your Biggi ♥