Bamberg-Style Stuffed Onions

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 and 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 and place on a platter.

Pour pan drippings into a bowl. Return onions to pan and top each with 2 pieces of bacon. Place the reserved tops on top of the bacon. Return to oven and 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.