MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bamberg Style Stuffed Onions
 Categories: Pork, Bacon, Onion, Beer, German
      Yield: 4 Servings

      4 lg Onions; peeled
      3    Eggs
      1 c  Fresh bread cubes; from
           - rolls
    1/2 lb Ground pork
    1/4 lb Smoked boneless pork chop;
           - coarsely chopped
    1/4 c  Fresh parsley; chopped
    3/4 ts Salt
    1/4 ts Mace
    1/4 ts Thyme
           Freshly ground pepper
      4 sl Cooked smoked bacon; cut
           - into 3" pieces
      2 tb Butter
      2 tb Flour
      1 c  Chicken broth
      1 c  Smoked or regular beer


  Heat oven to 375 degrees F. Trim the root end of the onion so onions
  stand up straight. Trim a 1/2-inch slice off the top of the onion;
  reserve tops. Scoop out each onion with a melon baller, leaving a
  1/4-inch shell; set shells aside. Transfer the onion pieces to a food
  processor. Add the eggs, bread, ground pork, smoked pork, parsley,
  1/2 teaspoon of the salt, mace, thyme and pepper to taste. Pulse,
  scraping down the sides of the bowl, until the mixture resembles
  meatloaf. Divide mixture among the onion shells; place in a lightly
  greased roasting pan. Bake until onion is soft and meat has browned,
  about 50 minutes.

  Remove onions from oven; remove to platter. Pour pan drippings into a
  bowl. Return onions to pan; top each with 2 pieces of bacon. Place the
  reserved tops on top of the bacon. Return to oven; bake until tops
  soften, about 15 minutes.

  Transfer onions to a warm plate to keep warm. Melt the butter in a
  medium skillet over medium heat; whisk in flour. Cook 1 minute. Add
  reserved pan drippings. Cook, whisking, until pale brown, about 5
  minutes. Add chicken broth and smoked beer. Cook, stirring often,
  until the sauce thickens, about 6 minutes. Season with remaining 1/4
  teaspoon of the salt and pepper to taste. Pour sauce over or around
  onions.

  Matthias Trum, brewmaster for Heller-Brau Trum KG brewery in Bamberg,
  Germany, suggests using his Original Schlenkerla Smokebeer in this
  recipe, but any smoked beer would work.

  From: Snoleppard42 On Rec.Food.Recipes

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