Filled Red Onions

Ingredients

• 400 g red onions (8 onions at 50 g each)
• Salt
• 4 tbsp olive oil
• 300 g Ground Beef
• 0.5 tsp Curry Powder
• Pepper
• 5 g thyme (½ handful)
• 4 sprigs Parsley
• 50 g whole‑grain breadcrumbs
• 2 tbsp butter (30 g)
• 1 organic lemon (zest)
• 200 ml poultry broth

Instructions

1. 1.

   Peel the onions and cut off a lid at the top third of their height. Boil them in salted water for about 5 minutes. Remove, drain, and let cool for 5 minutes. Hollow out the lower halves, leaving a ~1 cm border. Finely chop the removed interior.

2. 2.

   Heat 3 tbsp oil in a pan. Sauté the chopped onions for about 5 minutes over medium heat. Add the ground beef, season with curry powder, salt, and pepper, and cook while stirring for another 5 minutes. Meanwhile wash the herbs, pat dry, strip thyme leaves from half of the stems, and finely chop them with parsley.

3. 3.

   Add the chopped herbs and breadcrumbs to the pan, mix well, and taste the mixture. Fill the hollowed onions with this mixture, place them in a greased dish, and top with butter pieces. Sprinkle the remaining thyme and lemon zest over the tops. Cover the onions and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 20 minutes, basting repeatedly with broth. Remove from the oven and serve.