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Stuffed Onion – An Amazing Dish
This is an Amazing Stuff Onion! It’s so easy to make, and it’s absolutely delicious! So what are you waiting for?
Let’s get cooking!
Click here for the Bolognese
Click here for the Mornay Sauce
Click here for the Bell Pepper Coulis
Stuffed Onion Made With a Delicious Sweet Onion
Hello there friends, today I'm going to show you how to turn an Onion into a delicious, mouthwatering dish. Stuffed with my world-famous Bolognese Sauce (no Soffrito and Spicy Italian sausage) and topped with a gorgeous Mornay Sauce. You are going to love it!
Recipe Video
Recipe Ingredients
- 8 Medium size Vidalia or any Sweet Onion
Recipe 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.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
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