Onion casserole

Ingredients for 4 servings:

• 600 g onion(s) (vegetable onions)
• 4 tbsp oil (fine vegetable oil)
• 200 g tomatoes
• 500 g minced meat, mixed
• 2 tbsp tomato paste
• 2 tsp paprika powder (sweet)
• 1 tsp salt
• pepper
• 1 tbsp parsley, chopped
• 1 tbsp chives, finely chopped
• 4 tbsp wine, red, strong (e.g. Barolo)
• 2 tsp flour
• 30 g butter
• 30 g flour
• ¼ liter of milk
• ¼ tsp salt
• pepper
• 60 g cheese (Emmental), grated
• 2 tsp chives, finely chopped, for sprinkling

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the onions and cut into 2-3 mm thick slices. Heat the oil in a large pan and sauté the onion slices for 3-4 minutes, swirling the pan back and forth. Remove the onion rings with a slotted spoon and let them drain. Blanch the tomatoes, peel them, and chop them (or use chopped tomatoes directly from a can). Reheat the remaining oil in the pan, add the minced meat, stirring constantly with a wooden spoon to break it up into crumbs; fry briefly over high heat. Add the chopped tomatoes and tomato paste, season with paprika, salt, pepper, parsley, and chives. Pour in the red wine and simmer for 5-6 minutes. Mix the contents of the pan with the onion rings and pour into an ungreased baking dish. For the sauce, melt the butter in a saucepan, sprinkle in the flour, and sweat until lightly browned. Pour in the milk, season with salt and pepper, and stir well. Simmer for about 10 minutes, stir in the cheese, and pour the sauce over the casserole. Bake in a preheated oven at 200°C (400°F) on the bottom rack for 25-30 minutes. Sprinkle with chives before serving.