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Print this Recipe    Stuffed Onion

Baked Stuffed Vidalia Onions

4 onions
1 t. olive oil
1/2 c dried TVP flakes or granules
1/2 c hot water
1/2 t each marjoram, cumin, salt
pinch Cayenne pepper
1/2 cup fine bread crumbs
1/2 cup vegetable stock
1/2 cup white grape juice or wine

Peel onion, then slice the tops off and hollow out. Leave about
1/2 inch shell. Reserve the onion centers. Place onion shells in
steamer basekt and steam for six minutes after the water has come
to a boil (Or wrap onions in foil and roast them over a campfire,
which is how we had them).

Measure 1/2 cup of the reserved onion and finely chop. Saute in
oil until soft.

Stir together TVP flakes and grape juice (or wine) and stock. (OR
saute the TVP and herbs and spices together with the onion first).
Add seasonings and mix weell. Combine with cooked onions and stir
in the crumbs. Place the hollowed out onion shells in a baking
dish (or leave them in the tinfoil in which they roasted, just
carefully unwrap it) Spoon filling into the shells. Leave uncovered
and bake at 375 for 30 minutes. Let stand for five minutes before


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