Bamberg onions

Ingredients for 4 servings:

• 8 onions
• ½ liter meat broth
• Salt
• pepper
• 400 g sausage meat
• 8 slices of breakfast bacon
• 3 tbsp beer (smoked beer), alternatively strong beer

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Stuffed onions

Peel the onions and simmer in the meat broth over low heat. Then remove them using a sieve and let them cool. Cut a 1 cm thick lid off the root end of each onion (where the strings hang) so the onion can stand upright. Hollow out the onions from the root end with a knife, lightly salt and pepper the inside, and fill with the sausage mixture. Place the lids on top. Place the onions in an ovenproof dish. Pour in 1/4 l of the meat broth, cover, and cook in the oven at 200 °C (gas mark 3) for 35 to 45 minutes. During the last 10 minutes of cooking, fry the bacon in a pan. Arrange the onions on a platter. Mix the smoked beer with the sauce and pour over the onions. Place the bacon on top of the onions. Eat with mashed potatoes and sauerkraut and drink smoked beer.