Click here for the Bolognese
Click here for the Mornay Sauce
Click here for the Bell Pepper Coulis
- 8 Medium size Vidalia or any Sweet Onion
- Preheat Oven to 375°
- Cut the top and the root of the onion. Be sure to remove VERY little from the bottom. Using a melon ball cutter remove the inside of the onion and be sure to leave at least 2 to 3 layers intact.
- Submerge in boiling water and poach for about 5 to 8 minutes until cooked. Place top side down on paper towels to drain.
- Bake for 10/15 minutes, or until golden brown or until inside is 145°, top with Curley parsley and serve with the Bell Pepper Coulis in the bottom of the plate.
Chef’s note: If you do not have a Mornay Sauce for the top use grated Cheese. Bolognese Sauce Recipe: https://www.chefjeanpierre.com/recipes/bolognese-sauce Mornay Sauce: This is the link to the Macaroni and Cheese sauce the same sauce is used for the Onion recipe. Just make a smaller batch https://www.chefjeanpierre.com/recipes/baked-macaroni-cheese Bell Pepper Coulis: https://www.chefjeanpierre.com/recipes/roasted-bell-pepper-coulis