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Baked Stuffed Vidalia Onions




Source of Recipe


VT, February 1992


List of Ingredients




4 Vidalia onions
1 ts Olive oil
1/2 c TVP flakes or granules
1/2 c Hot water
1/2 ts Marjoram
1/2 ts Cumin
1/2 ts Salt
1 pn Cayenne pepper
1/2 c Fine breadcrumbs
1/2 c Vegetable stock
1/2 c Grape juice or white wine

Recipe



Peel onion then slice the tops off & hollow out. Leave about a 1/2-inch
shell. Reserve the onion centres. Place shells in a steamer basket & steam
for 6 minutes after the water has come to a boil.

Measure 1/2 cup of the reserved onion & finely chop. In a small skillet
heat oil & saute onion till it is soft.

Stir together TVP flakes & water. Add seasonings & mix well. Combine with
the cooked onions & stir in the breadcrumbs. Place the hollowed out onion
shells in a baking dish. Spoon filling into the shells. Any remaining
filling that won't fit into the shells can be placed around the shells.
Leave uncovered bake at 375F for 30 to 35 minutes. Let stand for 5 minutes
before serving.

Yield: 4 servings