Syracuse onions, stuffed

Ingredients for 4 servings:

• 4 onions, peeled
• 4 carnations
• 1 lemon(s), the juice
• 2 sardines, in oil
• 50 g breadcrumbs
• 50 g mozzarella, cut into small cubes
• 50 g salami, cut into small cubes
• 1 egg(s), hard-boiled, cut into cubes
• 1 bunch parsley, flat-leaf, chopped
• ½ lemon(s), the juice
• Salt
• pepper
• some oil to grease the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Pierce each onion with a clove and simmer in approximately 1 liter of salted water for 10 minutes. Just before the end of cooking, add the lemon juice (from 1 lemon). Let the onions cool slightly and carefully hollow out the shells. Stuff the outer shells and dice the inner ones. For the filling, combine the sardines, breadcrumbs, and about 2 tablespoons of the sardine oil. Add the cheese, salami, egg, and onion cubes, as well as the chopped parsley. Drizzle with lemon juice, salt, and pepper. Mix everything thoroughly and fill the onions. Brush an ovenproof dish with oil and place the onions in it. Brown in the preheated oven for 25-30 minutes. Serve with baguette and a green salad.