1. Peel the large onions, cut off their tops and blanch them in hot water for 5 minutes.
2. Carefully scoop out the insides so that thick-walled "cups" remain; finely chop the scooped-out onion.
3. Knead the milk-soaked, squeezed bread roll with the minced meat, the egg, the parsley, salt, pepper and a little of the chopped onion.
4. Fill the onions with the mixture and stand them in an oiled dish.
5. Scatter the remaining chopped onion around them, pour in the stock, cover and bake in a 180 °C oven for about 40 minutes until tender.
6. Thicken the remaining juices with the cream blended with flour, pour over the stuffed onions and serve with mashed potatoes.
Tip: Blanching softens the onions so they are easy to hollow out and cook evenly in the oven.
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