4 large onions, peeled 3 eggs 1 cup fresh bread cubes, from rolls 1/2 pound ground pork 1/4 pound smoked boneless pork chops, coarsely chopped 1/4 cup fresh parsley, chopped 3/4 teaspoon salt 1/4 teaspoon mace 1/4 teaspoon thyme freshly ground black pepper 4 slices cooked smoked bacon, cut into 3-inch pieces, optional 2 tablespoons butter 2 tablespoons flour 1 cup chicken broth 1 cup smoked beer or regular beer
Heat oven to 375 degrees F.
Trim the root end of the onion so onions stand up straight. Trim a 1/2-inch slice off the top of the onion; reserve tops.
Scoop out each onion with a melon baller, leaving a 1/4-inch shell; set shells aside. Transfer the onion pieces to a food processor. Add the eggs, bread, ground pork, smoked pork, parsley, 1/2 teaspoon of the salt, mace, thyme and pepper to taste. Pulse, scraping down the sides of the bowl, until the mixture resembles meatloaf. Divide mixture among the onion shells; place in a lightly greased roasting pan. Bake until onion is soft and meat has browned, about 50 minutes.
Remove onions from oven; remove to platter. Pour pan drippings into a bowl. Return onions to pan; top each with 2 pieces of bacon. Place the reserved tops on top of the bacon. Return to oven; bake until tops soften, about 15 minutes.
Transfer onions to a warm plate to keep warm. Melt the butter in a medium skillet over medium heat; whisk in flour. Cook 1 minute. Add reserved pan drippings. Cook, whisking, until pale brown, about 5 minutes. Add chicken broth and smoked beer. Cook, stirring often, until the sauce thickens, about 6 minutes. Season with remaining 1/4 teaspoon of the salt and pepper to taste. Pour sauce over or around onions.