Remove the skin from the onions and cut a 2 cm thick lid into small pieces. Hollow out the onions, except for two layers. Cut the inside of the onion into small pieces and fry in a frying pan with clarified butter. Finely dice the pumpkin and add to the onions. Now mix with breadcrumbs, egg and cheese. Season the mixture with herbs, salt and pepper.
Fill into the hollowed out onions and close with the lid. Heat 50 g of clarified butter in a saucepan, fry the onions all around and extinguish with the vegetable soup. Cover the saucepan with a lid and place it in the oven heated to 180 °C for 30 minutes. At last remove the lid, that the onions get a brown color.
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Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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