Stuffed Braised Onions

Name: Stuffed Braised Onions
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 2
Ingredients: 500 g small pearl onions (2 small pearl onions); 500 ml classic vegetable broth; 50 g brown mushrooms; 100 g oyster mushrooms; 2 dried tomatoes (in oil); 3 stems of sage; Salt; Pepper; 3 tbsp white balsamic vinegar; 1 bay leaf; 200 g poultry liver (chicken or turkey)

Prep: 20min

| Servings: 2 | Cook: 45min

Hearty stuffed braised onions are a robust home-cooked dish for those who love rich flavors.

Ingredients

500 g small pearl onions (2 small pearl onions)
500 ml classic vegetable broth
50 g brown mushrooms
100 g oyster mushrooms
2 dried tomatoes (in oil)
3 stems of sage
Salt
Pepper
3 tbsp white balsamic vinegar
1 bay leaf
200 g poultry liver (chicken or turkey)

Instructions

1.
Peel the onions, leaving the root ends intact.
2.
Place the onions and broth in a pot so that about two-thirds of the onions are covered with liquid. Bring to a boil and simmer covered over medium heat for about 20 minutes.
3.
Meanwhile, clean and finely chop the mushrooms and oyster mushrooms.
4.
Drain the tomatoes through a tea strainer over a small bowl, catch the oil and set aside. Pat the tomatoes dry with paper towel, halve them and slice into thin strips.
5.
Wash the sage, shake off excess moisture, pluck the leaves and cut into fine strips.
6.
Lift the onions from the broth with a slotted spoon, drain in a sieve and let cool slightly. Pour the broth into a measuring cup.
7.
Cut a lid off the top of each onion with a large knife. Carefully scoop out the inner flesh with a teaspoon and finely chop it.
8.
Heat 1 tsp of tomato oil in a non-stick pan. Sauté the mushrooms over high heat, turning until browned. Add the chopped onion flesh, tomato strips and two-thirds of the sage; cook briefly. Season with salt, pepper and vinegar to taste.
9.
Fill the onions with the mushroom mixture. Return the onions to the pot. Add 300 ml of cooking broth, the bay leaf, cover and simmer over low heat for about 25 minutes until tender.
10.
Rinse the poultry liver thoroughly under cold water and pat dry with paper towel.
11.
Heat 1 tsp of tomato oil in the pan; brown the liver on all sides over medium heat. Season with salt and pepper.
12.
Lift the braised onions from the pot with a slotted spoon, let drain slightly. Plate the braised onions with the browned poultry liver, sprinkle with remaining sage and serve.