Onions Stuffed with Meat

Appetizers | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Onions Stuffed with Meat

Ingredients

Salt - to taste
Bouillon cube - 1 piece
Olive Oil - 2 tablespoons
Wheat Flour - 2.8 oz
Safflower Oil - 8 fl oz
Chicken Egg - 2 pieces
Dry White Wine - 1 tablespoon
Garlic - ½ clove
Parsley - 2 stems
Beef - 4.4 oz
Pork Blood - 4.4 oz
Milk - 6 fl oz
White bread - 0.4 oz
Onion - 12 pieces

Step by Step guide

Step 1

Peel the onions, cut off the base of each so they can stand, and make a circular cut at the top. Remove the crusts from the bread, break it into pieces, and soak it in hot milk. Finely chop the meat, or use ground meat directly. Finely chop the garlic and parsley.

Step 2

Bring a large pot of salted water to a boil, add the onions, and cook for 15 minutes. Then remove them with a slotted spoon, but do not discard the broth they were cooked in.

Step 3

In a bowl, combine the meat, bread, parsley, garlic, wine, three-quarters of the beaten eggs, and a pinch of salt. Cut the tops of the onions and remove the cores. Fill these cavities with the filling.

Step 4

Heat sunflower oil in a deep skillet. Brush the filling in each onion with the remaining beaten egg and sprinkle everything with flour. Place the onions in the skillet in batches and cook until they are golden brown.

Step 5

Heat olive oil in a heavy-bottomed pot. Arrange the onions in this pot, filling side up, in a single layer. Crumble the bouillon cube into the remaining liquid from boiling the onions and pour it over the onions until they are half submerged. Place the pot in an oven preheated to 356°F and bake until the onions are soft – check with the tip of a knife. Serve immediately in the same pot.