Remove the peel from the onions and make in a large saucepan about 20 minutes. For the filling, clean, rinse and finely dice the peppers. Mix the diced peppers, veal sausage meat, peas, chopped pumpkin seeds as well as sunflower seeds in a baking bowl and season with iodized salt and pepper.
Drain and cool the onions. Cut each in half lengthwise (from tip to root). Scoop out the insides of the halves to make an opening about the size of an egg. Dice the inside of the onion. Add half of it to the prepared veal sausage meat filling. Put the rest of the onion cubes into a greased gratin dish, add the base sauce and wine. Spread the filling evenly over the onion halves using a tablespoon. Place them side by side in the dish. Cook in a heated oven at 180 °C for 25-30 minutes.
At the very end, sprinkle the cooked onions with Emmentaler and bake briefly.
Clean the chicory, rinse and cut into narrow strips. Steam in butter and whipping cream until al dente and season with fresh herbs, pepper and iodized salt. Arrange the chicory vegetables on plates, place the onion halves on top, add a little sour cream on top of the onions and sprinkle freshly chopped chives over everything together.
Fitness Health Check:
* Onion is rich in sulfur-containing ingredients and helps protect the arteries.
* Pumpkin seeds add this dish excellent and prevent bladder weakness.
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