Stuffed vegetable onions

Ingredients for 2 servings:

• 4 onions (250 g each)
• 150 ml apple juice
• 1 can/n tomatoes, chopped
• 50 ml cream
• 1 tsp, heaped vegetable stock powder
• 1 bay leaf
• 6 allspice berries
• 100 g green beans, frozen
• 80 g Edam cheese
• 1 tbsp fruit vinegar
• 2 tbsp oil
• 2 cloves garlic, finely chopped
• 1 tsp, leveled paprika powder
• some salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

delicious vegetarian food

Bring the apple juice to a boil with the bay leaves and allspice. Add the peeled onions and cook over medium heat for 12-15 minutes. Drain and let cool. Cook the beans in the broth for about five minutes, remove and set aside. Cut off the top of the onion. Hollow out the onion with a kitchen knife and a corer or teaspoon and finely chop the flesh. Core and peel the apple. Dice the cheese and apple and add to the beans. Also add half of the chopped onion and the garlic. Mix one tablespoon of the onion broth with the vinegar, salt, oil, and paprika into the vegetables. Stuff everything into the onion. Add the chopped tomatoes and the remaining chopped onions to the apple broth, bring to a boil, puree with a hand blender, and season with the broth powder. Add the stuffed onions to the tomato sauce and simmer for another 15 minutes. Remove the cooked onions and thicken the sauce slightly if necessary. Pour the tomato sauce onto a plate and arrange the onions on top. Serve with rice. Tip: You can also use sheep’s cheese instead of Edam cheese.