Recipe courtesy of Grasslands Entertainment

Bamberg Onion

  • Total: 1 hr 10 min
  • Prep: 25 min
  • Cook: 45 min
  • Yield: 4 servings
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Ingredients

4 big onions

1/2 lb. pork

1/4 lb. cooked, smoked pork

4 slices smoked bacon

1 cup Original Schlenkerla Smokebeer

salt and pepper

mace

marjoram

3 eggs

2 bread rolls, rubbed into fresh crumbs

chopped parsley

2 Tbs. brown meat stock

Directions

  1. Peel each onion, cut about a quarter inch from root end and reserve. Scoop insides until sides are about a quarter inch thick. Put pork, smoked pork and scooped-out insides of onions through a meat grinder. Mix with eggs, bread roll crumbs, spices and parsley. Fill onions with mixture.
  2. Fry smoked bacon and put a slice on each onion. Place the cut-off onion ends back on top of the bacon. Roast onions in a casserole with some water and without lid for about 45 minutes at 400 degrees F. When done, remove from casserole. Pour drippings into a skillet. Add brown meat stock, flour, spices and Schlenkerla Smokebeer. Heat and stir until gravy becomes thick.
  3. Serve with mashed or boiled potatoes, ladling gravy over onions and potatoes.

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