Stuffed Onions

Ingredients

• 6 large onions
• 1 tbsp. of flour
• 2 qts. of water
• % pt. bouillon
• 2 tbsps. of salt
• % tsp. of meat extract
• % lb. of fine meat filling
• 2 tbsps. of chopped champignons
• 1 tsp. of chopped truffles
• 4 tbsps. of red wine
• 2 tbsps. of butter

Method

1. 1

   Prepare onions by boiling until tender, then hollow out.

2. 2

   Fill with meat filling mixed with flour, salt, meat extract, champignons, truffles, and red wine.

3. 3

   Cook in bouillon until heated through.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 95. The excerpt below is the record exactly as published.

STUFFED ONIONS. Quantity for 6 Persons. 6 large onions 1 tbsp. of flour 2 qts. of water % pt. bouillon 2 tbsps. of salt % tsp. of meat extract % lb. of fine meat filling Salt to taste 2 tbsps. of chopped champignons 1 pinch of pepper 1 tsp. of chopped truffles 4 tbsps. of red wine 2 tbsps. of butter

Cook this with the app: pantry check, scaling, and the assistant.