Stuffed onions

Name: Stuffed onions
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 discs Toast; 100 ml Milk; 125 g Mushrooms; 4 discs (approx. 200 g) Country ham raw; 5 TABLESPOONS Olive oil; 8 Onions (approx. 150 g each); 1/2 bunch flat leaf parsley; 1 egg (size M); 60 g grated parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 ml White wine; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 discs Toast
100 ml Milk
125 g Mushrooms
4 discs (approx. 200 g) Country ham raw
5 TABLESPOONS Olive oil
8 Onions (approx. 150 g each)
1/2 bunch flat leaf parsley
1 egg (size M)
60 g grated parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 ml White wine
7-10 Tbsp Grease

Directions

1
Remove the crusts from toast and soak in milk. Clean and clean the mushrooms, cut off the stems and dice finely. Cut ham into small pieces. Heat 1 tablespoon of oil in a pan and fry the mushrooms. Add the ham and fry for about 1 minute more, fill into a larger bowl
2
Peel onions, cut off a lid and hollow out with a small knife. Dice the hollowed onion mixture and add to the ham mix. Wash the parsley, dab dry and remove the leaves. Set some leaves aside for garnishing, chop the rest finely and also mix into the filling. Add bread, egg and parmesan, season with salt and pepper and mix well
3
Put the onions in a greased casserole dish, fill and place the onion lid on top. Sprinkle each with approx. 1/2 tbsp. oil. Pour white wine and about 50 ml water into the dish. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 45 minutes. Regularly sprinkle the onions with the liquid. Remove from the oven, place on a plate, sprinkle with some stock and garnish with parsley leaves