Ingredients:

4 big onions
1/2 lb. pork
1/4 lb. cooked, smoked pork
4 slices smoked bacon
1 cup Original Schlenkerla Smokebeer
salt and pepper
mace
marjoram
3 eggs
2 bread rolls, rubbed into fresh crumbs
chopped parsley
2 Tbs. brown meat stock

Instructions:

1. Peel each onion, cut about a quarter inch from root end and reserve. Scoop insides until sides are about a quarter inch thick.
   
2. Put pork, smoked pork and scooped-out insides of onions through a meat grinder. Mix with eggs, bread roll crumbs, spices and parsley.
   
3. Fill onions with mixture.
   
4. Fry smoked bacon and put a slice on each onion. Place the cut-off onion ends back on top of the bacon.
   
5. Roast onions in a casserole with some water and without lid for about 45 minutes at 400F. When done, remove from casserole.
   
6. Pour drippings into a skillet. Add brown meat stock, flour, spices and Schlenkerla Smokebeer. Heat and stir until gravy becomes thick.
   
7. Serve with mashed or boiled potatoes, ladling gravy over onions and potatoes.

Copyright Grasslands Entertainment Inc.