Peel the onions and simmer in the beef broth at low temperature for ten minutes. Then lift out with a sieve and cool in it.
On the root side of each onion (where the threads hang in) cut a 1 cm thick cap small, on the other side trim the leek so that the onion can stand.
Hollow out the onions from the root side with a kitchen knife, season the inside lightly with salt and season with pepper. Fill the onion with the sausage mixture. Place the lids on top. Put the onions in an ovenproof dish. Pour a quarter of a liter of the beef broth and cook in the oven at 200 degrees for 35-45 minutes with the lid closed.
During the last 10 min. fry the bacon in a frying pan until crispy.
Arrange the onions on a platter. Mix the smoked beer with the sauce and pour over the onions. Place the fried breakfast bacon on top of the onions and bring to the table. Serve with mashed potatoes, sauerkraut and smoked beer.
Our tip: Use bacon with a subtle smoky note!
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