'4 large onions, whole, preferably round and peeled'
'1/2 liter of beef broth'
Filling:
'1 slice of bacon, cut into small cubes (25g)'
'1 tablespoon of butter or margarine'
'1 onion, finely chopped'
'1 small carrot, grated and coarse-ground'
'1 small piece of salted codfish, grated in a coarse grind'
'150g of ground beef or finely chopped'
'1 tablespoon of mustard'
'1 egg yolk'
'lemon juice'
'salt and pepper to taste'
'1/2 teaspoon of thyme'
'4 large onions, whole, preferably round and peeled'
'1/2 liter of beef broth'
Filling:
'1 slice of bacon, cut into small cubes (25g)'
'1 tablespoon of butter or margarine'
'1 onion, finely chopped'
'1 small carrot, grated and coarse-ground'
'1 small piece of salted codfish, grated in a coarse grind'
'150g of ground beef or finely chopped'
'1 tablespoon of mustard'
'1 egg yolk'
'lemon juice'
'salt and pepper to taste'
'1/2 teaspoon of thyme'
Deseed the onions, cut out a little piece from each one and reserve
Cut off a bit of the pulp and reserve
In a pot, heat up the beef broth
Add the onions and cook for 20 minutes
Remove and drain the onions and let them cool
Reserve the broth
For the filling, in a pan, fry the bacon until it's transparent
Add the butter or margarine and melt
Add the onion, carrot, and salted codfish and fry, stirring well
Remove from heat and reserve
In a blender, combine the pulp of the onion, ground beef, ingredients from the pan, mustard, egg yolk, lemon juice, salt, pepper, and thyme
Blend until it forms a paste
Add enough milk to make the filling homogeneous
Season with salt, pepper, and thyme and mix well
Distribute the filling among the onions and put them back together
Grease a baking dish with butter or margarine and place the onions side by side
Baste them with 2 tablespoons of reserved beef broth
Preheat oven to moderate temperature (170°C)
Place in oven and bake for about 60 minutes
If necessary, baste with a little more broth during cooking
Serve immediately.
