Stuffed Baked Onions with Liver & Béchamel

Preheat the oven to 180 °C. Remove the outer, dirty skin from the onions. Carefully cut off the top quarter of the onions (set aside as a lid). Fill a baking dish with coarse sea salt, place the onions on top, put the lids back on, and bake in the preheated oven for approx. 45 minutes.

In a small saucepan over medium heat, melt the butter, add the flour, and whisk for half a minute. While continuously stirring, add the milk, reduce the heat to a minimum, add a pinch of salt (from the total amount) and mace, and simmer for approx. 10 minutes, stirring constantly. Remove from heat and let cool partially.

Reduce the oven temperature to 160 °C. Remove the onions from the dish and carefully scoop out the inside with a spoon, leaving the outermost layer and one layer of flesh. Finely chop half of the scooped-out onion flesh (use the rest for something else).