🍽️ Stuffed Braised Onions

Name: Stuffed Braised Onions
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g small vegetable onions (2 small vegetable onions); 500 ml classic vegetable broth; 50 g brown mushrooms; 100 g oyster mushrooms; 2 dried tomatoes (in oil); 3 sprigs sage; salt; pepper; 3 tbsp white balsamic vinegar; 1 bay leaf; 200 g poultry liver (chicken or turkey)

274 kcal · 30 min · 4 servings

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Ingredients

500 g small vegetable onions (2 small vegetable onions)
500 ml classic vegetable broth
50 g brown mushrooms
100 g oyster mushrooms
2 dried tomatoes (in oil)
3 sprigs sage
salt
pepper
3 tbsp white balsamic vinegar
1 bay leaf
200 g poultry liver (chicken or turkey)

Instructions

1. Peel the onions. Make a shallow cut at the root ends so the onions stay intact.
2. Place the onions in a pot. Add broth until the onions are covered by about two-thirds. Bring to a boil. Reduce heat to medium and simmer covered for about 20 minutes.
3. Wash the mushrooms and oyster mushrooms. Remove any dirty spots. Finely chop the mushrooms.
4. Place the tomatoes in a tea strainer over a small bowl. Let the oil drip off and collect it. Pat the tomatoes dry with kitchen paper. Cut the tomatoes in half. Cut the halves into thin strips.
5. Wash the sage. Shake it dry to remove excess water. Pluck the leaves from the stems. Cut the leaves into thin strips.
6. Lift the onions out of the broth with a slotted spoon. Let them drain in a sieve. Let them cool down briefly. Pour the broth into a measuring cup.
7. Using a large knife, cut a lid from the top of each onion. Carefully scoop out the inside of the onion with a teaspoon. Finely chop the removed onion flesh.
8. Heat 1 teaspoon of the tomato oil in a non-stick pan. Fry the mushrooms in it over high heat, turning them until brown. Add the chopped onion flesh, tomato strips, and two-thirds of the sage strips. Fry everything briefly. Season with salt, pepper, and vinegar.
9. Fill the mushroom mixture into the hollowed-out onions. Place the stuffed onions back into the pot. Add 300 milliliters of the cooking broth. Add bay leaves. Simmer the onions covered over low heat for about 25 minutes until tender.
10. Rinse the poultry liver thoroughly with cold water. Pat it dry with kitchen paper.
11. Heat 1 teaspoon of the tomato oil in the pan. Fry the liver in it over medium heat until browned on all sides. Season the liver with salt and pepper.
12. Lift the onions out of the pot with a slotted spoon. Let them drain briefly. Plate the braised onions with the poultry liver. Sprinkle with the remaining sage. Serve the dish.

Nutrition per serving

kcal: 274
Protein: 28 g · Fett/Fat: 9 g · Carbs: 19 g