Sweet Onion Stuffed with Bolognese | Chef Jean-Pierre

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat content while ground pork is often cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is often less expensive.

Select a large vidalia onion, which is in season from May to August.

Remove the roots of the onion carefully, leaving as much intact as possible.

Cut the top of the onion straight across to create a flat surface.

Peel the onion, being careful not to remove too much of the skin as it is thin.

Use a melon baller to scoop out the inside of the onion, leaving enough flesh to hold its shape.

If a hole is made in the bottom, save some of the removed onion to patch it after cooking.

Prepare a pot of water for poaching the onion; if using a regular onion, add a little sugar to the water.

Poach the onion in the water for 25 to 35 minutes until soft but still intact, being careful not to let it fall apart.

Prepare the sausage bolognese filling according to the recipe provided on the website.

Stuff the poached onion with the sausage bolognese filling.

Top the stuffed onion with a mornay sauce or cheese if preferred.

Serve the stuffed onion on a roasted bell pepper.

Cooking Techniques

Equipment Needed

Allergens