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Baked Stuffed Vidalia Onions

 

92

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

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

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

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Nutrition Facts

Serving Size 185g (6.5 oz)
Amount per Serving
Calories 10717% of calories 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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