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Stuffed Giant Onions

4 servings

Ingredients

• giant onions (as needed)
• meat farce (a little)
• butter (a little)
• bouillon (a little)
• salt (a little)
• allspice (a little)
• white pepper (a little)
• 2.5 pcs bay leaves
• 2.5 pcs lemon slices
• 0.5 pcs mace
• zwieback (a little)

Instructions

1. From the peeled onions, cut off a lid.
2. Hollow out the onions, but not too much, and fill them with a good meat farce.
3. Replace the lid and secure it with a thread.
4. Sauté the onions in browned butter for 5 minutes on all sides.
5. Add bouillon, a little salt, whole allspice, white pepper, 2-3 bay leaves, as many lemon slices, ½ piece of mace, and a little crushed zwieback.
6. Steam the onions, tightly covered, until they are soft and the farce is cooked through, which takes about ¾ hour.
7. Arrange the onions without the threads, with the rich, creamy sauce, and serve without a side dish.

Modernized from a treasured 19th-century German cookbook.