This recipe has hundreds of variations in the Maremma. Some cooks substitute half a finely chopped chili pepper for the nutmeg & cinnamon, some add
Peel the onions and boil until slightly softened in salted water (about 10 minutes). Trim enough off one end so the onions will stand upright. Remove a little of the other end & most of the inside, leaving just a shell. Chop the remaining onion finely & saute in butter with the beef and sausage until brown. Stir in the spices and wine. When the wine has nearly evaporated, turn off the heat and leave to cool. Then mix the sauce with egg and cheese and stuff the onion shells with this.
*It is also good to serve this dish with several tablespoons of bechamel sauce instead of cheese.
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