Vidalia Onion Stuffed

Click here for the Bolognese

Click here for the Mornay Sauce

Click here for the Bell Pepper Coulis

Servings 8 Servings

Ingredients
  

  • 8 Medium size Vidalia or any Sweet Onion

Instructions
 

  • 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.
  • Fill the onion 95% with the Bolognese and leave enough room for at least 3 to 4 tablespoons of the Mornay Sauce.
  • 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.

Notes

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
Posted in Appetizers, Recipes

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