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Bamberger Zwiebeln


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  • 4 big onions
  • 250 grams pork (1/2 lb)
  • 100 grams cooked, smoked pork (1/4 lb)
  • 4 slices smoked bacon
  • 1/4 liter Schlenkerla Smoke beer (1 cup)
  • Salt, pepper, mace, marjoram
  • 3 eggs
  • 2 bread rolls
  • Chopped parsley
  • 2 tablespoons brown meat stock


Servings 4


Step 1

Peel the onions, cut approximately 1 cm off the root end. Scoop out the onion until the sides are about 1 cm thick.

Put pork and smoked pork, along with the scooped out insides of the onions, through a meat grinder. Mix the results with the eggs, bread rolls, spices and the parsley.

Fill the 4 onions and let them roast in a casserole with some water, and without lid, for about 45 minutes at 200o C. (395o F.)

Fry the smoked bacon and put it on each onion. Put the cut-off onion end on top of the bacon. When done, remove the onions from the casserole. Pour the drippings from the casserole into a skillet. Add brown meat stock, flour, spices, and the Schlenkerla Smoke beer. Heat and stir until the gravy becomes thick.

Bamberg Onions are served with mashed or boiled potatoes. Ladle the gravy over the onion and potatoes and serve.

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