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Baked Stuffed Vidalia Onions

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Recipe

 

Yield

4 servings

Prep

25 min

Cook

35 min

Ready

60 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
4 each onions
vidalia
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1 teaspoon olive oil
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½ cup TVP (Texturized Vegetable Protein)
flakes or granules
*
½ cup water
hot
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½ teaspoon marjoram
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½ teaspoon cumin
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½ teaspoon salt
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1 pinch cayenne pepper
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½ cup bread crumbs
fine
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½ cup vegetable stock
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½ cup white wine
or grape juice
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Ingredients

Amount Measure Ingredient Features
4 each onions
vidalia
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5 ml olive oil
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118 ml TVP (Texturized Vegetable Protein)
flakes or granules
*
118 ml water
hot
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2.5 ml marjoram
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2.5 ml cumin
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2.5 ml salt
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1 pinch cayenne pepper
* Camera
118 ml bread crumbs
fine
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118 ml vegetable stock
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118 ml white wine
or grape juice
* Camera

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 & sauté onion until 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 375℉ (190℃) for 30 to 35 minutes. Let stand for 5 minutes before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 185g (6.5 oz)
Amount per Serving
Calories 10717% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 400mg 17%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 10%
Sugars g
Protein 6g
Vitamin A 0% Vitamin C 14%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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