Onions Stuffed with Vegetables and Cheese

Peel the Spanish onions and cook for 10-15 minutes in boiling salted water, depending on the size. Remove the onions from the water and let drain. Cut out a lid from each cooked onion and scoop out the bottoms from the center gently with a teaspoon. Chop 2 tablespoons of scooped-out onion.

Trim, rinse and cut the vegetables into small dices.

Heat the oil in a saucepan, saute the chopped onions in it, add the diced vegetables and fry briefly. Chop the herbs and mix into the vegetables. Season with salt, pepper and paprika.

Fill the cooked vegetables into the onions. Grate the cheese coarsely and sprinkle over the vegetables. Place the onions in a baking dish greased with oil, pour the broth over, and add the remaining cooked vegetables into the baking dish. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) 40 minutes.