Onion rolls with ham and mushroom filling

Ingredients for 4 servings:

• 4 onions
• 150 g bacon
• 400 g mushrooms
• 3 tbsp parsley, chopped
• 1 clove(s) garlic, chopped
• salt and pepper
• 2 tbsp olive oil
• 150 ml chicken broth
• 5 sprigs rosemary

Instructions

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

Peel the onions and cook in boiling water for about 15 minutes. Drain and let cool slightly. Cut the onions lengthwise, separate the four outer layers, and place them on a countertop with the opening facing up. Finely chop the remaining onion “inner parts.” Dice the bacon. Clean and chop the mushrooms. Mix the mushrooms with the bacon, chopped onions, garlic, parsley, salt, and pepper to taste, and spread them on the onion layers. Roll the onions up and tie them with kitchen string or secure them with a toothpick. Place them in a baking dish greased with olive oil and pour over the chicken broth. Place the rosemary sprigs between the layers. Cover the dish with aluminum foil and bake in the preheated oven (180°C) for about 15 minutes. Then remove the foil and cook for about another 15 minutes, until the desired degree of browning is reached.