Best onion casserole with minced meat

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 egg(s)
• 2 garlic cloves
• 1 tbsp marjoram
• 1 tbsp paprika powder, sweet
• 1 tsp salt
• Pepper, freshly ground from the mill
• 1 pinch(s) of cayenne pepper
• Breadcrumbs, for binding
• 2 tbsp clarified butter
• 1 kg onion(s)
• 2 garlic cloves
• 4 tomatoes
• 40 g butter
• 40 g flour
• 500 ml milk
• 125 g cheese, grated
• 2 pinches of nutmeg
• salt and pepper
• Tomato(s), (cocktail tomatoes)
• Herbs

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

inexpensive, fast and tasty

Place the minced meat and egg in a bowl. Peel and finely dice the garlic cloves, add them to the meat, and season generously with marjoram, paprika, salt, pepper, and cayenne pepper. Lightly thicken with the breadcrumbs. Heat the clarified butter in a pan. Peel the onions and garlic cloves. Cut into thin slices, add to the fat, and sweat until translucent. Wash the tomatoes, remove the stems, and slice them. Heat the butter in a saucepan. Stir in the flour, add the cold milk, and simmer, stirring constantly, until a creamy sauce forms. Remove the sauce from the heat, let it cool slightly, stir in the grated cheese, and season with salt, pepper, and nutmeg. Grease a baking dish and layer the tomatoes, onions, and minced meat. Pour the sauce over the onions and cook in a preheated oven at 180-200°C for about 40-45 minutes. Once the cooking time is complete, you can serve the casserole in the dish or remove it and garnish it with cherry tomatoes and sprigs of herbs. Serve with a colorful salad and a beer.