Stuffed vegetable onions

Ingredients for 4 servings:

• 500 g leek
• 40 g butter
• 200 g cream
• 2 large eggs, separated
• Salt
• pepper
• 100 g cheese, e.g. Emmental, grated
• 2 large onions (vegetable onions)
• Butter, for the casserole dish
• 2 pinches of nutmeg, grated

Instructions

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

vegetarian

Sauté the leek in rings in butter, pour in the cream and simmer gently for about 10 minutes. Separate the eggs and stir them into the leek, but be careful otherwise the yolks will curdle. Season with salt and pepper and mix in the cheese. Peel the onions, blanch them for 5 minutes, halve them and carefully hollow out the flesh with a spoon. Place the onion halves in a greased, ovenproof dish, fill with the leek and drizzle with vermouth. Bake in a preheated oven at 200°C on the middle shelf for about 20 minutes. Beat the egg whites until stiff, fold in the salt and nutmeg, carefully place them on the stuffed onions with a spoon and bake for a further 5-7 minutes until the egg whites turn light brown.