- 4 – 6 large, mild onions or Bamberger onions
- 2 T. fresh, chopped parsley
- 1 tsp. dried marjoram
- 20 oz. ground pork
- 2 eggs
- 2 hard, white rolls (or bread crumbs) soaked in milk
- 1 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/8 tsp. freshly ground nutmeg
- 2 c. vegetable broth
- 1 bottle of Rauchbier or Kellerbier
- 2 T. flour
- 4 – 6 slices bacon or Räucherbauch
- Cut the root-end off the onion so that it will stand flat in a pan. Peel the dried skin. Cut off the cap of the onion and hollow out the middle to leave a half inch wall.
- Chop the onion centers into small dice. Saute them in butter until translucent and sprinkle with chopped, fresh parsley and marjoram.
- Add the onions to the ground pork, the eggs and the milk-soaked rolls. Mix together with your hands, breaking up the rolls and adding salt, pepper and nutmeg to taste.
- Fill the hollowed-out onions with the pork mixture, mounding as necessary. Place the onions in a Dutch oven or deep, oven-proof pan with a lid. Add 1 – 2 cups of broth, cover the pan and bake at 350°F for 45-60 minutes.
- Add more broth if necessary.
- Pour the beer over the onions and bake with a lid for another 30 minutes or until the onions are soft.
- Carefully remove the onions from the Dutch oven and place to the side.
- Stir some cold water into 2 tablespoons of flour. Pour this thin paste into the broth while stirring constantly. Bring to a boil to thicken. Cook for several minutes to remove the raw-flour taste. You may also use an instant flour such as Wondra and follow the package directions to thicken a sauce or gravy. Season to taste with salt and pepper.
- Cook the bacon slices or dice and cook the bacon until crisp. Drain and garnish the onions with the bacon.
- This stuffed-onion dish is traditionally served with sauerkraut and “Stampfkartoffeln” (or “Kartoffelbrei”), which are mashed or pureed potatoes.