Bolognese onions

Cut the onion halfway (but not completely in half) and peel it. Bring water to a boil and cook the onion for 5 minutes. Remove the first four peel layers of each onion and set aside.

For the filling, chop the vegetables finely and cook. When tender, add the minced meat and a pinch of salt. When the meat is golden brown, add tomato puree, tomato paste, and white wine. Cook until the sauce is reduced. Finish with a touch of black pepper and oregano.

Put a spoonful of bolognese in each onion layer and roll it up. Place the stuffed onions in a large dish suitable for the oven. Pour in the meat stock. Brush the bruschettas with melted butter, cover them with cheese, and bake them in the oven.