Southern style baked stuffed onions

6 Servings

Ingredients

Quantity Ingredient
3 Vidalia onions
6 slices Italian bread; crust remove, tear
½ cup Skim milk
1 large Egg; lightly beaten
6 larges Mushrooms; stem
2 tablespoons Capers; drain, rinse
1 tablespoon Fresh parsley; chop
1 Clove garlic; mince
½ teaspoon Salt
¼ teaspoon Fresh ground black pepper
1 teaspoon Unseasoned bread crumbs
1½ teaspoon Extra virgin olive oil

Directions

Preheat the oven to 375F. Keeping the whole onions intact, peel away the outer layer. With a paring knife, carefully trim root ends so they are flat. In a large pot of boiling water, cook onions for 10 minutes or until tender. Drain and let cool. Meanwhile in a small bowl, combine the milk with bread and let it soak for 10 minutes. Squeeze bread almost dry and break further into a large bowl. Stir in egg, mushrooms, capers, parsley, garlic, salt and pepper. Set aside. Cut onions in half horizontally. Scoop out some of the center or each onion and chop coarsely, reserving halves.

Add the chopped onion to the bread mixture and mix well. Fill the onion halves with the bread mixture and sprinkle with dry breadcrumbs. (The onions can be prepared to this point and stored covered in refrigerator for up to 8 hours). Arrange the onions in a shallow 2 quart baking dish and drizzle with the oil. Sprinkle with bread crumbs. Bake uncovered for about 25 minutes or until the tops are golden and the onions are heated through.

Vidalia Onions Recipe Collection from AOL.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by VGHC42A@... (MRS WALDINE R VAN GEFFEN) on Aug 18, 1997

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