Bamberg Onion in beer sauce
In keeping with the nickname "onion treader", due to the speciality onions grown by Bamberg’s gardeners since the middle ages, “Bamberg onions” are served throughout town in all restaurants serving traditional fare. The stuffed onions are delicious in beer sauce.
Ingredients for 4 onions
- 4 large onions
- Mince 250g of pork
- 100g of boiled pork belly (smoked)
- 2 soaked bread rolls
- 2 eggs
- salt and pepper
- nutmeg, marjoram and chopped parsley
- 4 slices of bacon
- gravy granules, flour
- smoke beer
Method Bamberg Onion in beer sauce
Peel 4 large onions and slice off a lid, 1cm in width. Hollow out the onions, leaving a wall that is about 1cm thick. Mince 250g of pork, 100g of boiled pork belly (smoked) and the remaining onion; alternatively you can use minced meat. Mix the meat with 2 soaked bread rolls, 2 eggs, salt, pepper, nutmeg, marjoram and chopped parsley. Stuff the onions with the mixture, place the lid on top and bake in the oven for about 45 minutes at 200°C in an open oven dish together with a little water. Fry 4 slices of bacon, place on top of the onions and replace the lid. Mix the juices with 2 tablespoons of gravy granules, thicken with flour, season with salt and pepper and add 1/4 l smoke beer.
Serve with mashed potato or boiled potatoes.