Baked stuffed onions with chestnuts and tangerine zest
8 servings
100 minutes
Baked stuffed onion with chestnuts and mandarin zest is a refined dish of European cuisine that combines the sweetness of baked onions, the nutty aroma of chestnuts, and the citrus freshness of mandarins. Such a dish could have originated in medieval Europe when stuffed vegetables were popular among the aristocracy. Baking makes the onion soft and caramelized, while the filling of sausage meat with cranberry sauce, sage, and lemon zest gives it a rich, complex flavor. It is a wonderful addition to a festive table or a cozy family dinner, especially in the autumn-winter season. The subtle acidity of citrus fruits, the juiciness of meat, and the crispy crust create a harmony of flavors that pairs beautifully with a glass of white wine or spiced mulled wine.
1
Preheat the oven to 190 degrees.
2
Peel the onion, keeping it whole. Place it on a baking tray, drizzle with mandarin juice, surround it with mandarin zest, sprinkle with spices, cover with foil, and bake for about 1 hour until the onion is soft.
- Red onion: 8 heads
- Tangerines: 5 piece
- Lemon: 0.5 piece
3
Mix the sausage meat with chopped chestnuts, breadcrumbs, cranberry sauce, sage, lemon zest, salt, and pepper.
- Sausages: 8 pieces
- Roasted chestnuts: 100 g
- Breadcrumbs: 100 g
- Cranberry sauce: 1 tablespoon
- Sage: 1 bunch
- Lemon: 0.5 piece
4
Preheat the oven to 200 degrees.
5
Carefully cut off the tops of the onions and remove the insides. Stuff with minced meat.
- Red onion: 8 heads
- Sausages: 8 pieces
6
Place a piece of butter on each onion and fry uncovered for about 30 minutes until crispy.
- Butter: 30 g