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Stuffed onions

Category Vegetables & mushrooms

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  • 50 minutes
  1. 6 large onions (approx. 150 g each)
  2. 5 sun-dried tomatoes
  3. 300 g minced meat
  4. 3 tbs breadcrumbs
  5. 1 egg
  6. 30 g grated cheese
  7. salt, pepper
  8. chili powder / cayenne pepper powder
  9. 250 ml vegetable broth
  10. 40 g flat leaf parsley
  11. 30 ml white wine
  12. light-colored sauce thickener
  13. 30 ml cream

1. Peel the onions. Slice off the bottoms in an even line, then slice off a “lid” from each top and use a melon baller to hollow out the insides.

2. Mince half of what you have scooped out from inside the onions, then mince the sun-dried tomatoes. Mix these two ingredients with the meat, breadcrumbs, egg and cheese, then season with salt, pepper and cayenne pepper.

3. Fill the onions with the meat mixture, then place them inside the Softiera insert. Pour the vegetable broth into the large pot, place the Softiera insert inside, cover with the Secuquick softline and close.

4. Place the pot on the Navigenio and heat on level 6 up to the soft window, switch to level 2 and cook for approx. 8 minutes in the soft area.

5. At the end of the cooking time, depressurize the pot and remove the Secuquick. Remove the Softiera insert, then add the cooking juices to the small pot. Return the Softiera insert to the large pot.

6. Place the Navigenio overhead and switch to high level, gratinate for approx. 10 minutes until pale brown.

7. Add the white wine to the cooking juices, bring to a boil, add a little thickener and then pour in the cream. Chop the parsley finely, add it to the sauce and then puree the mixture.

8. Serve the onions drizzled with the sauce.

This recipe has been tested and approved by AMC.

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Cooking method

suitable for controlled coooking

Quick cooking

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