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Stuffed Onions

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Stuffed Onions

The perfect stuffed onions recipe with a picture and simple step-by-step instructions.

  • 1000 g 4 Gemüsezwiebeln
  • 250 g Minced pork
  • 150 g Onion cubes (from the vegetable onions)
  • 5 g 1 Stück Ingwer / geschält
  • 2 piece Garlic cloves
  • 30 g 1 Stück Porree
  • 2 tbsp Sunflower oil
  • 2 tbsp Tomato paste
  • 1 tsp Mild curry powder
  • 1 tbsp Light soy sauce
  • 6 tbsp Cooking cream
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 2 big pinches Sugar
  • 4 tbsp Freshly grated Parmesan
  • 500 ml Vegetable broth (2 teaspoons instant broth)
  • 2 piece Radish
  • 2 Stalk Parsley
  1. Cut the onions from both sides, peel them off and halve across. Carefully remove / squeeze out the inner workings of the vegetable onions except for 3 outer layers and place the onion halves in a baking dish. For the filling, dice 150 g vegetable onions. Peel and finely dice the ginger. Peel and finely dice the garlic cloves. Clean / wash the leek, halve lengthways and cut finely. Heat sunflower oil (2 tbsp) in a pan, add the pork meat, fry until crumbly and remove. Put the onion cubes, ginger cubes, garlic cloves cubes and leek pieces in the pan and fry. Add / fold in tomato paste (2 tbsp), mild curry powder (1 tsp), light soy sauce (1 tbsp) and cooking cream (6 tbsp). Add the crumbly fried mince and season with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and sugar (2 big pinches). Spread the filling on the vegetable onion halves and sprinkle with grated Parmesan. Now pour in the 500 ml vegetable stock and cook / bake with the lid in a preheated oven at 200 ° C for approx. 50 – 60 minutes. Divide the onion halves with the sauce on plates and garnish with radishes / parsley, serve.
Dinner
European
stuffed onions

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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