Baked stuffed vidalia onions
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Vidalia onions |
| 1 | teaspoon | Olive oil |
| ½ | cup | TVP flakes or granules |
| ½ | cup | Hot water |
| ½ | teaspoon | Marjoram |
| ½ | teaspoon | Cumin |
| ½ | teaspoon | Salt |
| 1 | pinch | Cayenne pepper |
| ½ | cup | Fine breadcrumbs |
| ½ | cup | Vegetable stock |
| ½ | cup | Grape juice or white wine |
Directions
Peel onion then slice the tops off & hollow out. Leave about a ½-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 ½ 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.
"Vegetarian Times" February, 1992
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