Stuffed Vidalia Onions
Yield
6 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
sweet vidalia onions
|
|
| 1 ½ | cups |
cornbread
crumbled |
* |
| ½ | cup |
potatoes
cooked, diced |
|
| 1 | cup |
stock
or water |
|
| 1 | each |
eggs
hard-boiled |
|
| 1 | package |
soup mix, cream of chicken, dry
|
* |
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
sweet vidalia onions
|
|
| 355 | ml |
cornbread
crumbled |
* |
| 118 | ml |
potatoes
cooked, diced |
|
| 237 | ml |
stock
or water |
|
| 1 | each |
eggs
hard-boiled |
|
| 1 | package |
soup mix, cream of chicken, dry
|
* |
| 1 | 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.
