Stuffed onions with mashed potatoes and chorizo

Ingredients for 1 servings:

• 2 vegetable onions, approx. 180 g each
• 50 g chorizo, sliced
• 1 tsp rapeseed oil
• 125 g tomatoes, chopped (pelati)
• 60 g beef broth
• ½ tsp thyme, dried
• Salt and pepper, freshly ground
• 20 g cheese, grated, spicy
• 80 g potatoes, peeled and weighed
• 1 tsp butter
• some milk
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

seemed a bit Spanish to me, but it is very good

Peel the onions. Bring a pan with a finger’s width of water to the boil and simmer the onions with the lid on for 12-15 minutes. Remove and let cool slightly. Meanwhile, boil the potatoes and mash them with milk, butter, salt, pepper, and nutmeg. Cut a lid off the cooled onions and hollow out the onions. Chop the hollowed out onions. Briefly fry the chorizo ​​slices in a pan with rapeseed oil, then remove. Fry the chopped onions in the frying fat, deglaze with the pelati and stock, add the thyme, and season with salt and pepper. Let reduce slightly. Fill the hollowed out onions with the mashed potatoes and chorizo, place in an ovenproof dish, add the tomato sauce, and sprinkle the onions with the cheese. Bake in the oven at 180°C/F for 30 minutes. Serve in the dish. Serve with any remaining mashed potatoes.