Stuffed Onions with Bacon and Mushrooms

1. 1 Onions≈ $1.60 per kg 220 g
2. 2 Baconpack 200 g ≈ $2.95 55 g
3. 3 Hard cheesepack 200 g ≈ $2.70 55 g
4. 4 Soy sauce 15 ml
5. 5 Fresh rosemarypack 20 g ≈ $2.00 1 g
6. 6 Ground black pepper 1 g
7. 7 Button mushrooms≈ $7.50 per kg 80 g
8. 8 Sunflower oil 5 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Peel the onions¹, slice off the top and bottom, then blanch in boiling water for 5 minutes and rinse with cold water.

2. Scoop out the centers, leaving 2–3 outer layers intact. Finely chop the cores, mushrooms, and bacon²; mince the rosemary.

3. Sauté the chopped onion¹ in oil for 3 minutes until translucent. Add mushrooms and bacon², cooking for 5 more minutes. Stir in soy sauce, black pepper, and rosemary, then remove from heat.

4. Grated cheese—use two-thirds of it—mix into the filling. Pack the onion¹ shells with the mixture.

5. Transfer to a baking dish, sprinkle with the remaining cheese, and bake at 350°F (180°C) for 25 minutes, until the onions¹ are tender and the cheese is golden.