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Bamberg Onions | Savory Stuffed in Dark Beer Sauce
(0)
75 min
Under an hour
Knuspr-Küche
Große Gemüsezwiebeln, saftig gefüllt mit fein gewürztem Hackfleisch und knusprigem Räucherspeck, im Ofen in einer malzigen Dunkelbiersoße geschmort. Die traditionsreiche Spezialität aus Bamberg bringt echte fränkische Gemütlichkeit direkt auf den Teller.
Preparation method
Prepare the onions & mix the filling
Peel the large onions and cut off a lid at the top (set aside). Using a melon baller or spoon, hollow out the onions down to about 2-3 outer layers. Finely chop the scooped-out onion flesh.
Briefly soak 1 bread roll in lukewarm water and then squeeze it out thoroughly. Cut the smoked bacon into fine cubes. Wash the parsley, shake dry, and finely chop.
In a bowl, mix 400 g mixed minced meat, the squeezed-out bread roll, half of the diced smoked bacon, 1 egg (10-pack), the chopped parsley, 1 tbsp medium-hot mustard PL, and 1 tsp dried marjoram. Season generously with 1 tsp fine table salt and 1 tsp ground black pepper, then knead into a smooth mixture.
Chef's tip
For the distinctive original Bamberg flavor, a Franconian smoked beer (Rauchbier) or a malt-forward Bavarian dark beer is recommended.
The onions can easily be hollowed out and stuffed the day before. Simply braise them fresh in the beer sauce before serving.
30 min
Under an hour
