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Stuffed Vidalia Onions

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Submitted by reneesay

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

6 6
LARGE LARGE SWEET VIDALIA ONIONS
1 ½ 355
CUPS ML CORNBREAD
crumbled *
½ 118
CUP ML POTATOES
cooked, diced
1 237
CUP ML STOCK
or water
1 1
EACH EACH EGGS
hard-boiled
1 1
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

Peel and wash onions.

Simmer in enough water to cover onions for about 10 minutes or until almost tender.

Remove pulp from onions, leaving only the two outside layers of the onions.

Add onion pulp to other ingredients.

Place ingredients in blender and blend for a few seconds for a smooth stuffing.

Place onion shells in lightly greased muffin tins or custard cups.

Fill with stuffing and sprinkle with paprika.

Bake in slow oven 325℉ (160℃) for about 30 minutes.

To serve, place stuffed onions around meat.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 386g (13.6 oz)
Amount per Serving
Calories 128 9% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 166mg 7%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 12%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 27%
Calcium 7% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
 

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