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Bamberg onions

'Bamberger Zwiebel' (famous dish from Bamberg called 'Bamberg Onion')

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.