Portuguese onions

Ingredients for Portuguese onions

Instructions for Portuguese onions

To prepare the Portuguese onions recipe, please follow these instructions:

The onions are peeled and poured with boiling water. Leave them in the water for about 10 minutes.
The leaves are rinsed and chopped roughly. Gently wipe the bulbs with a knife and a pointed teaspoon and chop the food well. Melt 2 tbsp. Butter on a frying pan and let the chopped onions spin transparently. Add the chopped meat, sprinkle with salt and pepper and brown it all while stirring. Add sage leaves, lemon peel, lemon juice and red wine, stir well, season with broth powder and let it boil slightly for 10 minutes. Mix the cream fraiche and fill the dad in the well-drained, hollowed onions.

Place the onions in a round, oven-proof dish, pour the broth and let the onions boil for medium heat and under low for 45 minutes. Sprinkle the stuffed onions with the cracked cheese, spread the rest of the butter over them into small flakes and let the onions gratinate for 5 minutes in a 250 degree hot oven or under the grill.

For this purpose, peasant bread or country bread suits.

tips:
For this dish, minced meat must be used in the literal sense of the word. That is, nothing to let the lamb meat go through the meat machine. First cut the meat and then work with a large, sharp knife. You must be able to feel the small pieces of meat in the farmer.