Onion pan à la Gabi

Ingredients for 4 servings:

• 800 g onion(s), small
• 500 ml water
• Salt
• 150 g minced beef
• 250 g minced pork
• 2 eggs
• 3 tbsp breadcrumbs
• 2 tbsp mustard, medium hot
• 2 tbsp flat-leaf parsley, chopped
• 2 tbsp chives, in rolls
• 2 tsp caraway seeds, ground
• Black pepper, freshly ground
• 50 g butter
• 4 tbsp tomato paste, 3-fold concentrated
• 250 ml buttermilk
• 4 tbsp condensed milk, 10%
• 3 tbsp flour

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

according to a recipe from Thuringia

Bring salted water to a boil and cook the onions over low heat for about 10 minutes. Remove from the pan, set aside, and reserve 1/2 a coffee cup of the cooking liquid. Mix the minced beef and pork with the eggs, breadcrumbs, 1 tablespoon of mustard, parsley, chives, 1 teaspoon of caraway seeds, and pepper, and form into walnut-sized dumplings. Heat the butter in a pan and fry the dumplings until browned on all sides. Stir in the tomato paste and add the dumplings. Combine the cooking liquid, buttermilk, canned milk, flour, 1 tablespoon of mustard, and 1 teaspoon of caraway seeds. Carefully mix with the onions and dumplings, bring to a boil, and season to taste. Serve with boiled potatoes/mashed potatoes and pickled vegetables.