Mix forcemeat with eggs and soaked bread. Salt the mass and pepper.

Halve onion, take the kernel, making onion bowl with the rims over 0,2 inch thick. Chop the kernel and mix the third part with the forcemeat. Sautee the remaining onion in butter.

Fill in the onion with prepared mass, put on greased baking tray, season with cheese and bake for 30 minutes over 390°F.

Mix beer with stock, bring to boil, add starch dissolved with a dollop of water and cook the sauce until thickens. Then add sautéed onion and stir up.

When serving, arrange the onion on a platter, top with greens. Serve the sauce apart.