Baked Stuffed Vidalia Onions
Source of Recipe
February 1992 Vegetarian Times
List of Ingredients
1 lg Onions, sweet
1/4 ts Oil, olive
1/8 c TVP granules or flakes
1/8 c Water; hot
1/8 ts Marjoram
1/8 ts Cumin
1/8 ts Salt
1/4 pn Pepper, cayenne
1/8 c Bread crumbs
1/8 c Stock, vegetable
1/8 c Wine, whiteRecipe
Peel onions, then slice off tops and hollow out, leaving about a 1/2-inch shell. Reserve center of onions. Place shells in a baking dish, cover with plastic wrap and microwave on high for 5 minutes. (Or place shells in a steamer basket and steam for 6 minutes after water boils). Measure 1/2 cup of reserved onions and finely chop. In a small skillet, heat oil and saute onion until soft. (Or microwave in oil until onion becomes soft.)
Stir together TVP, water and seasonings. Combine TVP mixture with onions and stir in bread crumbs. Place hollowed out shells in a microwave-safe pan and spoon in filling. Place remaining onion scraps, coarsely cut, around stuffed onions. Pour vegetable stock and grape juice or white wine into pan.
Cover tightly and microwave on high for six minutes (or bake in oven at 375 degrees for 30-35 minutes). Remove and let stand 5 minutes.
Serves 4
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