Beef Stuffed Sweet Onions in Beer Sauce

This fourth edition is another delicious main dish flavored with beer.

Munich’s Oktoberfest

Oktoberfest is a world-famous beer festival held annually in Munich, Germany. It typically starts in late September and runs into the first weekend of October. It’s a massive celebration of Bavarian culture. There is plenty of beer, traditional food, music, and fun. This draws millions of visitors from all over the globe.

This festival began in 1810 to celebrate the marriage of Crown Prince Ludwig to Princess Therese of Saxony-Hildburghausen. The citizens of Munich joined in the festivities becoming an annual tradition. Now it is a world-famous beer-filled extravaganza.

Only beer brewed within Munich’s city limits, conforming to the strict Bavarian Purity Law, is served at the festival. However, the beer is stronger than typical lagers. So this makes it a potent companion for revelry. The festival’s signature beer is “Märzen,” a slightly malty, full-bodied lager.

Oktoberfest is set up with massive beer tents, each run by a different brewery or organization. These tents are mini-cities, with some seating tens of thousands of people. Furthermore, each tent has its unique personality. Some focus on rowdy, beer-sloshing antics. However, others cater to more relaxed vibes with traditional Bavarian music and cuisine. Additionally, other tents serve more sophisticated fare, champagne, and wine.

There are many “Oktoberfest” celebrations around the world.  However, none quite capture the sheer scale and spirit of the original in Munich. So, if you love beer, bratwurst, and dancing on tables in a lederhosen or dirndl, Oktoberfest is your dream destination!

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Stuffed Sweet Onions in Beer Sauce

Course Dinner

Cuisine American, German

Keyword Stuffed Onions

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 6

Author Lora Wiley-Lennartz

Ingredients

• 6 large sweet onions
• 3/4 cup cherry tomatoes
• 1/4 lb ground beef
• 1/4 lb ground pork
• 2 tablespoons fresh chopped parsley
• 1 egg, slightly beaten
• 1/4 cup breadcrumbs
• 1/2 cup grated Swiss cheese
• 1 teaspoon garlic powder
• 1 tablespoon fresh thyme or 1 teaspoon dried
• Kosher salt & freshly ground black pepper
• 1 tablespoon  canola or vegetable oil
• 1 cup vegetable broth
• 1+ 3/4 cups dark beer

Instructions

1. Peel the onions and blanch them in salted water for 10 minutes. Drain them and pat dry.
2. Chop the cherry tomatoes into small pieces.
3. When the onions are cool enough to handle, cut the top off of each onion. Set the lids aside.
4. Use a sharp paring knife to scoop out the insides of each onion. You should have no
5. more than 2 onion layers remaining. If both are very thick, remove one. Chop the scooped out onion flesh into small pieces.
6. In a separate bowl, place a quarter cup of the chopped onion, chopped cherry tomatoes, the ground beef, ground pork, chopped fresh parsley, the beaten egg, breadcrumbs, the grated Swiss cheese, garlic powder, and thyme. Mix everything together with your hands or a large spoon until all the ingredients are evenly combined.
7. Season the mixture with kosher salt and freshly ground black pepper and mix again.
8. Preheat the oven to 350 degrees F.
9. Coat a large casserole dish with vegetable oil.
10. Working with one onion shell at a time, fill the onion shells with the meat mixture and place them in the oiled casserole dish. Cover each onion with the reserved previous cut lids.
11. In a separate bowl, mix together the rest of the onion pieces, vegetable broth, and dark beer. Season with kosher salt and freshly ground black pepper.
12. Pour the vegetable broth, beer mixture over the stuffed onions in the casserole dish. Place the casserole dish in the oven and bake for 45 minutes until the onions are cooked through.
13. To brown the tops of the onions, remove the casserole dish from the oven after 35 minutes.
14. Use a small pastry brush to coat the tops of the onions with canola or vegetable oil. Place the casserole dish back in the oven and bake for the remaining 10 minutes.
15. Remove from oven. Push the onion lids off to the side. Use a large spoon or a baster to pour the sauce from the casserole dish over the onions. Replace the lids and serve. 

    
    

    Alternatively, transfer the stuffed onions to a serving platter, remove the lids, pour the sauce over the top, replace the lids and serve.

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