Stuffed Baked Onions

Onion preparation

• 1
  Preheat the oven to 180 °C. Remove the dirty outer skins from the onions. Carefully cut off the top quarter of each onion and place the top back on. Pour coarse salt into a baking dish, place the onions on top, put them in the preheated oven, and bake for 45 minutes.

Bechamel preparation

• 1
  In a saucepan over medium heat, melt the butter, add the flour, and stir with a whisk for half a minute. While continuously stirring, pour in all the milk, reduce the heat to minimum, add a pinch of salt and mace, and slowly cook for 10 minutes, stirring constantly with a whisk. Then remove from heat and let cool partially.

Finishing steps

• 1
  Reduce the oven temperature to 160 °C. Remove the onions from the baking dish and carefully scoop out the insides of the onions with a spoon. Leave the last layer of flesh and skin. Finely chop half of the scooped-out onion parts. Use the other half for another dish or discard.
• 2
  Clean the liver and cut it into small cubes along with the bacon. Put the mixture into a bowl, add the chopped onion insides, marjoram, freshly ground pepper, and pour the béchamel over everything. Mix well, and lightly salt if needed.
• 3
  Fill the hollowed-out onions with the mixture and place them back into the baking dish. Mix the breadcrumbs with chopped flat-leaf parsley and sprinkle over the tops of the onions. Return to the preheated oven and bake for 20 minutes.