Stuffed onions with Brugge Apero cheese
150g Brugge Apero cheese
25 g dixmuda or Nazareth butter
150 g minced veal
4 onions each weighing approx. 250 g
Pepper and salt
Peel the onion and remove the inside, keep the tops to one side.
Cut the Apero cheese into thin slices
Chop the inside of the onion very finely and mix in a bowl with the egg, steak tartare, the minced veal, the Apero cheese, breadcrumbs, pepper and salt.
Fill the onion with the mixture and place in a closed oven dish, without the tops, add some butter and bake for 30 minutes at 200°C
After 30 mins put the tops on and remove the lid of the oven dish and bake for another 15 minutes at 200°C.
Source – http://www.bruggecheese.com/