Recipe for Baked Stuffed Vidalia Onions


4 each vidalia onions
1 teaspoon olive oil
1/2 cup tvp flakes or granules
1/2 cup hot water
1/2 teaspoon marjoram
1/2 teaspoon cumin
1/2 teaspoon salt
1 pinch cayenne pepper
1/2 cup fine breadcrumbs
1/2 cup vegetable stock
1/2 cup grape juice or white wine


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

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