Stuffed Onion


A stuffed onion is a favorite of mine.  Also known as a “Bamburg Onion,” this dish is usually served during Oktoberfest and served up with a nice smoky Rauch beer.  This beer was adapted from the Better Beerfood episode, “Stuffed Onion to go with your beer


4 large onions, peeled

3 eggs

1 cup bread crumbs

1 lb pork

chopped parsley


salt and pepper

1 cup pale ale

flour and butter for roux


Stuffed Onion Preparation

Cut the top off the onion, and carefully cut part of the bottom off so that the onion can stand on its own. Hollow out onions, leaving about 1/2-3/4 inch on the sides. Set the onion middles aside. Chop the onion trim-mings finely.

Grind the meat and then carefully add the eggs, bread crumbs, parsley and thyme. Carefully stuff the onion shells and place in a baking pan.

Cook for about 50 minutes in a 375 degree oven. Fry the bacon and use as a garnish.


Prepare the roux by browning the flour in butter. Bring the beer to a boil then reduce to a simmer. Add the roux and stir until it thickens.

Add the drippings from the pan and season.

Carefully remove the onions and plate, drizzling the sauce on top and garnishing with bacon.