Stuffed onions with streaky bacon and beef

Peel the onions (don't remove the bottom, is keeping it together), prick a clove in each onion and bring to boil in water with salt. Cook for 30 minutes. Remove the onions from the water and remove the cloves. Let the onion fluid reduce over high heat.

Fry the chopped pork, add ground beef and stir to crumbs. Add tomato paste, the squeezed garlic clove and 3 tablespoons of the onion fluid.

Cut a large cap off the cooked onions and remove the inside carefull. Chop removed parts and add it to the ground beef mass. Season with pepper and salt.

Fill the onions with the mixture and place in a large pan with onion fluid.

Let the stuffed onions get completely hot over low heat. Give the reduced fluid (optional bind with little cornstarch) as sauce. Delicious with potatoes or French bread.