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Stuffed Onions (oignons farcis)

Erken's stuffed onions (oignons farcis) from 1914: Spanish onions are boiled tender and hollowed out, the scooped-out flesh is chopped and simmered with mushrooms, tomato paste and parsley, mixed with an equal amount of ground meat, stuffed back in and baked golden in the oven for about 15 minutes. Served with brown sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 395 (falt i det fri)

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About the dish

A festive vegetable dish in the French style from Erken's chapter on root vegetables and greens: boiled Spanish onions hollowed out and filled with ground meat, mushrooms and tomato.

How to make it

  1. 1

    Boil the onions

    Clean the onions and cut off the top quarter. Boil them tender in the boiling, salted water.

  2. 2

    Hollow them out

    Set the onions on a cloth and scoop out the centers with a teaspoon.

  3. 3

    Make the filling

    Finely chop the scooped-out onion and let it simmer in half of the butter together with the chopped mushrooms, tomato paste, salt, pepper and parsley. Take the pan off the heat after 5 minutes and let the mixture cool.

  4. 4

    Combine with the meat

    Mix the cooled onion mixture with an equal weight of ground meat, and stuff the onions with the mixture.

  5. 5

    Bake in the oven

    Lightly brown the rest of the butter in an ovenproof dish, place the onions in it, and set the dish in a hot oven for about 15 minutes, until the onions are nicely golden brown. Baste them with butter as they cook.

  6. 6

    Serve

    Serve the onions at once with brown sauce. The onions can also be filled with risotto, tomatoes or spinach soufflé.

Changes from the original

Measurements converted to modern units, "kjøtfarce" given as ground meat in the same weight as the onion mixture, "cocotte" described as an ovenproof dish. The method has been divided into numbered steps.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 395) → Modernised~85% of the text changedremovedadded
6 middelsstore, spanske stk spansk løk 1 1/2 liter vand (middels store). 1,5 l vann. 2 teskeer salt ts salt. 40 gr. smør g smør. 1 liten boks champignons sjampinjong (liten boks, hakket). 1 spiseske tomatpuré pepper ss tomatpuré. 1 spiseskefuld persille kjøtfarce. Løkene renses, avskjæres 1/4 fra toppen, sættes over ilden knivsodd pepper. 1 ss finhakket persille. kjøttfarse (samme vekt som løkblandingen). 2,5 dl brun saus (til servering). Rens løkene og skjær av den øverste fjerdedelen. Kok dem møre i det kokende, saltede vand og koker, til de er møre. Lægges op paa vannet.. Legg løkene opp på et klæde, klede og midtpartiet tages ta ut midtpartiet med en teske. Den uttagne løk hakkes fint, smaakoker teskje.. Hakk den uttatte løken fint og la den småkoke i halvparten av smørret tillikemed de hakkede champignons, tomatpuréen, krydderier smøret sammen med hakket sjampinjong, tomatpuré, salt, pepper og persille; tages persille. Ta kjelen av ilden efter varmen etter 5 minutters forløp, avkjøles, blandes minutter og avkjøl blandingen.. Bland den avkjølte løkblandingen med samme vegt farce. Løkene fyldes vekt kjøttfarse, og fyll løkene med denne blanding. Resten blandingen.. Brun resten av smørret brunes let, smøret lett i en ildfast form, legg løkene lægges i, cocotten sættes i og sett formen i varm ovn og staar, til løken faar en pen gulbrun farve eller i omkring 15 minutter. Dryppes minutter, til løkene er pent gyllenbrune. Dryp dem med smør. smør underveis.. Server løkene straks med brun saus. Løkene kan fyldes også fylles med risotto, tomater eller spinatsoufflé. Serveres med 1/4 liter brun saus. spinatsufflé.

Note on Modernised

Mål omregnet til moderne enheter, «kjøtfarce» oppgitt som kjøttfarse i samme vekt som løkblandingen, «cocotte» beskrevet som ildfast form. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

What kind of onion is used, and how is it prepared?
Six medium-sized Spanish onions. They are cleaned, and the top is cut off about 1/4 of the way down. The onions are boiled in 1 1/2 liters of boiling water with 2 teaspoons of salt until tender, set on a cloth, and the centers are scooped out with a teaspoon.
What is the filling made of?
The scooped-out onion is finely chopped and simmered for 5 minutes in half of the butter (40 g total) together with chopped mushrooms, 1 tablespoon of tomato paste, pepper and 1 tablespoon of parsley. The mixture is cooled and combined with an equal weight of ground meat.
How is the dish finished?
The rest of the butter is lightly browned, the stuffed onions are placed in it, and the cocotte is set in a hot oven until the onions turn a nice golden brown. The total time is about 80 minutes, and the recipe makes 6 servings.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 395, where it is called "Fylt løk (oignons farcis)".

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