Baked Onions with Herb Filling

Ingredients

• 4 vegetable onions
• 500 g spinach
• 2 Garlic cloves
• 6 tbsp plant oil
• 6 Eggs
• 2 tsp vegetable broth (from the jar)
• 4 tbsp heavy cream
• 0.5 tsp rosemary
• 0.5 tsp lavender
• 0.5 tsp sage
• 1 tsp flour
• 0.5 cup sour cream
• salt and pepper

Instructions

1. 1.

   Peel onions and simmer for about 20 minutes in plenty of salted water, drain and let cool. Reserve the onion stock. Wash spinach and blanch until wilted in a pot for 3 minutes, then strain and lightly squeeze out excess moisture; reserve the liquid. Cut off a lid from each onion, scoop out the flesh leaving two layers inside, lightly salt the cavity. Finely chop the scooped onion flesh. Peel garlic cloves, press them, and sauté with 2 tbsp oil, chopped onion flesh, and spinach in a pan. Add vegetable broth, pepper, and herbs; cook while stirring for 5 minutes. Whisk eggs with cream and salt, pour over the spinach mixture, and let thicken on low heat for 8 minutes. Fill the onions with the mixture, place them in an oiled shallow dish. Preheat oven to 200°C. Add the reserved spinach liquid to the onion stock to make about 3/8 l of liquid, pour into the dish. Drizzle remaining oil over the onions and bake for 30 minutes.

2. 2.

   Whisk flour with sour cream. Arrange onions on a plate, bind the sauce with the flour-sour cream mixture, simmer for 2 minutes, then serve the sauce over the onions.