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Categories:
onions butter clove garlic tomatoes salt black pepper sugar white wine beef bacon allspice eggs parsley stalks basil oregano bay leaf parsley
Viewed: 98 - Published at: 7 years agoIngredients
- 4 large whole onions, peeled
- Clarified butter
- 1 clove garlic, smashed
- 1 1/2 pounds tomatoes, cored, quartered
- Salt, to taste
- Black pepper, to taste
- Pinch sugar, to taste
- 2 tablespoons dry white wine
- 1/2 pound minced beef
- 4 ounces bacon slices, cut into thin pieces
- 1/2 teaspoon allspice
- 2 eggs
- 1 tablespoon finely cut parsley stalks
- 1 teaspoon dried basil
- 1 teaspoon dried oregano, or 20 fresh leaves, chopped
- 1 bay leaf
- Parsley, to garnish, roughly chopped
Method
- Place onions in boiling salted water to cover.
- Cook 10 minutes and drain.
- Cut a thin slice off top of each onion and carefully squeeze out inside ribs, leaving 2 larger, outer ribs intact.
- Finely chop inner ribs of 1 onion and set aside.
- Preheat oven to 350 degrees F. Heat enough clarified butter in saucepan to cover base.
- When hot, add garlic, tomatoes, salt, pepper and sugar.
- Add wine and boil gently, uncovered, for 10 minutes.
- In another pan, heat some clarified butter and add onion innards and minced beef.
- Brown meat and reduce heat, add bacon and season with salt, pepper and allspice.
- Stir together and fry gently for 2 minutes.
- Transfer meat mixture to bowl, add eggs, parsley stalks, basil and oregano.
- Spoon this mixture into reserved large onion ribs.
- Place onions in ovenproof dish.
- Strain tomato sauce and pour around onion.
- Add bay leaf to sauce.
- Place in oven and cook 20 minutes.
- Place baked onions on serving platter and quickly reduce sauce.
- Strain over onions and garnish with chopped parsley leaves.
