- Cut the root-end off the onion so that it will stand flat in a pan. Skin the dried skin. Stop the cap of the onion and hollow out the centre to leave a half inch wall membrane.
- Chop the onion centers in small dice. Saute them with butter until translucent and sprinkle with chopped, fresh parsley as well as marjoram.
- Add the onions to the ground pig, the eggs and the milk-soaked progresses. Mix together with your hands, separating the rolls and adding salt, pepper and nutmeg so that you can taste.
- Fill the hollowed-out onions together with the pork mixture, mounding as important. Place the onions in a Dutch oven or deep, oven-proof pan that has a lid. Add 1 – Couple of cups of broth, cover the particular pan and bake during 350F for 45-60 minutes.
- Add more broth if necessary.
- Pour the beer in the onions and bake with a lid for another 30 minutes or until the onions are delicate.
- Carefully remove the onions from the Dutch oven and place to the side.
- Stir some frigid water into 2 tablespoons with flour. Pour this thin substance into the broth while stirring constantly. Bring to a cook to thicken. Cook for several minutes to remove the raw-flour taste. You may even use an instant flour such as Wondra along with follow the package directions for you to thicken a sauce or simply gravy. Season to taste with salt and pepper.
- Cook the bacon slices or dice and prepare food the bacon until clean. Drain and garnish the onions with the bacon.
- This stuffed-onion plate is traditionally served with sauerkraut and “Stampfkartoffeln” (or “Kartoffelbrei”), which are mashed or pureed potatoes.