Bamberg onions

In keeping with the nickname "onion treader", Bamberg's onions are served throughout the town. The stuffed onions are delicious in beer sauce.

Peel 4 large onions and slice off a lid, 1cm in width. Hollow out the onions, leaving a wall that is about 1cm thick. Mince 250g of pork, 100g of boiled pork belly (smoked) and the remaining onion; alternatively you can use minced meat. Mix the meat with 2 soaked bread rolls, 2 eggs, salt, pepper, nutmeg, majoram and chopped parsley. Stuff the onions with the mixture, place the lid on top and bake in the oven for about 45 minutes at 200°C in an open oven dish together with a little water. Fry 4 slices of bacon, place on top of the onions and replace the lid. Mix the juices with 2 tablespoons of gravy granules, thicken with flour, season with salt and pepper and add 1/4 l smoked beer.

Serve with mashed potato or boiled potatoes.