Remove the skin from the onions. Cut off a cap from each bulb and hollow out the onions to about three layers, this is best done with a Parisian spoon. Put the onion flesh aside. Blanch the onions in salted water for about 5 minutes. Drain and place in a buttered baking dish.
Chop the onion flesh put aside. Cut the ham into thin strips. Chop the parsley. Heat the butter and sauté the chopped onions in it until light yellow. Add the ham and parsley and sauté briefly. Transfer to a large enough bowl and cool slightly.
Mix cream, egg and Sbrinz. Add to the onion-ham mixture and season with salt, bell pepper and paprika. Fill the onions with it. Season the pelati tomatoes with salt and pepper. Spread evenly around the onions. Meanwhile, bake the onions in the oven heated to 200 degrees on the second rack from the bottom for about half an hour.
(*) so-called Zwibellen: For such onion dishes are ideal especially the large edible and vegetable onions, available throughout the year, with their white, juicy flesh and mild, slightly sweet pleasant taste. The onion bulb, which grows up to 12 cm in size and weighs between 500 g and 1.5 kg, is also excellent and is grown in Switzerland in the Bernese Seeland. Thanks to its size, it is ideal for stuffing.
Tip: Always use a
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