Main Course

Bamberger Zwiebeln



  • 4 – 6 large, mild onions or even Bamberger onions
  • Butter
  • 2 T. fresh, chopped parsley
  • 1 teaspoons of. dried marjoram
  • 20 oz. ground pork
  • 2 eggs
  • 2 difficult, white rolls (or loaves of bread crumbs) soaked in milk
  • 1 tsp .. salt
  • 1/4 tsp. freshly ground pepper
  • 1/8 teaspoons. freshly ground nutmeg
  • 2 c. vegetable broth
  • 1 bottle for Rauchbier or Kellerbier
  • 2 T. flour
  • 4 – 6 slices bread or R?ucherbauch
  • Directions

    1. 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.
    2. Chop the onion centers in small dice. Saute them with butter until translucent and sprinkle with chopped, fresh parsley as well as marjoram.
    3. 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.
    4. 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.
    5. Add more broth if necessary.
    6. Pour the beer in the onions and bake with a lid for another 30 minutes or until the onions are delicate.
    7. Carefully remove the onions from the Dutch oven and place to the side.
    8. 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.
    9. Cook the bacon slices or dice and prepare food the bacon until clean. Drain and garnish the onions with the bacon.
    10. This stuffed-onion plate is traditionally served with sauerkraut and “Stampfkartoffeln” (or “Kartoffelbrei”), which are mashed or pureed potatoes.

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