Make the peeled onions in lightly salted water 20-half hour, drain and cool.
Cut away a lid from the onions, hollow out the onions to 2-3 layers. Chop the lids and the onion flesh into small pieces.
Add the sausage meat, egg, bread crumbs and finely chopped herbs to the chopped onions, season and mix well.
Fill the onions with the mixture and place in a buttered baking dish. On each onion put a flake of butter form. Add wine and soup. Cook in the oven heated to 220 degrees, covered with aluminum foil for the first 15 minutes, then finish repeatedly for 15 minutes without aluminum foil.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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