Stuffed Spanish Onions with Minced Meat | Hearty from the Oven

Preheat the oven to 180 °C top/bottom heat. Peel the Spanish onions and cut a lid off the top of each. Carefully hollow out the inside of the onions using a teaspoon or melon baller, leaving a sturdy wall of about 2 layers. Finely chop the scooped-out onion flesh.

Peel and finely chop the garlic. Wash the parsley, shake dry, and finely chop as well. Melt one tablespoon of the butter in a small pan and briefly sauté the chopped onion pieces together with the garlic until translucent, then allow to cool slightly.

In a bowl, thoroughly mix the minced meat with the egg, breadcrumbs, sautéed onions, garlic, chopped parsley, marjoram, caraway seeds, salt, and pepper, and season to taste.