Baked Stuffed Vidalia Onions
Yield
4 servingsPrep
25 minCook
35 minReady
60 minLow 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 |
|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
onions
vidalia |
|
| 5 | ml |
olive oil
|
|
| 118 | ml |
TVP (Texturized Vegetable Protein)
flakes or granules |
* |
| 118 | ml |
water
hot |
|
| 2.5 | ml |
marjoram
|
*
|
| 2.5 | ml |
cumin
|
|
| 2.5 | ml |
salt
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 118 | ml |
bread crumbs
fine |
|
| 118 | ml |
vegetable stock
|
|
| 118 | ml |
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.
