Put the meat into an ovenproof dish, add salt, parsley, pepper, minced garlic and a pinch of cinnamon. Add two tablespoons of milk, the
lemon juice, the egg yolk and make a dough. Cut the
onions crosswise at the top and hollow them out. Stuff each
onion with a meat ball, glaze the surface with the whipped white of an egg and batter. Preheat oil in a pan and fry the surface of the
onions. Transfer the
onions to a casserole. Fry some minced
onion until light brown, then add two tablespoons of flour and three teaspoons of wine. Pour it into the casserole and add some water until the
onions are covered. Season to taste and boil it until tender. Then bake the
onions in the oven for about 10 minutes and serve.
