John Myers
Ingredients for 4 servings:
- 4 large onions
- 4 veal sausages, raw
- 1 bell pepper(s), red
- 1 bunch of parsley
- 200 g peas, frozen
- 1 egg(s)
- Salt
- 200 g crème fraîche
- 150 g cheese, grated
- pepper
- nutmeg
- 200 ml vegetable stock
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes
for a casserole dish
Peel the onions and cook in salted water for about 30 minutes. In the meantime, press the veal meat out of its skin. Deseed and finely dice the peppers and add to the veal meat along with the egg, 2 tablespoons of crème fraîche, peas, cheese and finely chopped parsley. Mix everything well and season with salt, pepper and nutmeg. Remove the onions from the water and let them drain. Cut a lid off the top and remove all but three of the insides. Stuff the onions with the meat. Chop the insides of the onions and place them in a baking dish. Place the stuffed onions on top and pour in the stock. Cover the dish and braise in the oven at 200 degrees top/bottom heat for about 45 minutes on the middle rack. Remove the cooked onions from the dish. Mix the remaining crème fraîche with the stock and serve with the onions. Can be made well in advance. It tastes best with fresh baguette.
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