Stuffed Vegetable Onions

Clean the onions, wrap them individually tightly in aluminum foil and pre-cook in the heated oven on the 2nd shelf from the bottom at 200 degrees Celsius(gas 3) for 40 minutes (convection oven without preheating for half an hour at 200 degrees Celsius). Unwrap the onions and let them cool down.

In the meantime, for the filling, soak the toast without the crust in cold tap water, squeeze it and pick it apart. Knead the minced lamb with mustard, low-fat curd, egg, bread, 20 g almond kernels and coriander. Season the farce heartily with salt and cayenne pepper and set aside to cool.

Coarsely grate the cheese and knead together with the rst almond kernels.

Chop a lid from the top of the onions. Hollow out the onions with a fork except for the two outer edge layers and fill with the lamb farce. Place the cheese and almond mixture on top of the farce. Coarsely chop the hollowed-out onion insides and mix with game stock and paradeis pulp in a large ovenproof dish. Place the onions in the mold and cook in the heated oven on the 2nd shelf from the bottom at 200 degrees Celsius for half an hour (gas 3, convection oven 20 minutes at 200 degrees Celsius). Remove the onions from the mold and keep warm.

Make the onion stock into a puree with the hand blender, pass through a fine sieve, mix with crème fraîche and cook at a high temperature for 5 minutes. Season the onion sauce with pepper, salt, cinnamon and juice of a lemon, then add to the onions au

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