4 Vidalia onions 1 ts Olive oil 1/2 c TVP flakes or granules 1/2 c Hot water 1/2 ts Marjoram 1/2 ts Cumin 1/2 ts Salt 1 pn Cayenne pepper 1/2 c Fine breadcrumbs 1/2 c Vegetable stock 1/2 c Grape juice or white wine Peel onion then slice the tops off & hollow out. Leave about a 1/2-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 1/2 cup of the reserved onion & finely chop. In a small skillet heat oil & saute onion till 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 375F for 30 to 35 minutes. Let stand for 5 minutes before serving. VT, February 1992
How To make Baked Stuffed Vidalia Onions's Videos
Vidalia Onion Breakfast Bake
Move over cereal! We are serving it up hot and delicious for our loved ones this weekend! Try this - you'll thank us, but mostly you'll thank these sweet Vidalia Onions! They're the star sweetness of this show! xo - Farm Star Living
Baked Onions
BAKED ONIONS
Whole Baked Onions in a tangy buttery sauce. Goes great with any grilled meat or even prime rib!
RECIPE:
INGREDIENTS: 4 sweet onions or yellow onions 4 Tbsp. salted butter, melted 4 Tbsp. Worcestershire sauce 4 tsp. cream cheese 1 tsp. salt 1/4 tsp. garlic powder 1 tsp. fresh thyme leaves (use 1/4 tsp dried thyme if you don't have fresh) INSTRUCTIONS: Preheat the oven to 350 degrees Start by cutting off the top of the onion and a sliver of the base of the onion (where you can see the root). Peel off the papery layer plus one more layer of the onion. Repeat on remaining onions. Cut 4 slits on the top of the onion about 1/2 inch down. Repeat on remaining onions. Place the onions in a small baking dish. An 8×8 pan or even a pie pan will work. Pour over the butter evenly over the onions. Drizzle over one tablespoon of Worcestershire sauce over each onion. Spread one teaspoon of cream cheese over each onion with a small knife. Sprinkle each onion evenly with the salt, pepper, garlic powder and thyme. Place baking dish in the center of the onion and bake for 35-45 minutes or until onions are heating through. Serve an entire onion for each person or cut in half. Drizzle with sauce that is on the bottom of the baking dish.
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Sweet Onion Stuffed with Bolognese | Chef Jean-Pierre
Hello There Friends, Today I turn an Onion into a delicious, mouthwatering dish. Stuffed with his world famous Bolognese Sauce (no Sofrito and Spicy Italian sausage) and topped with a gorgeous Mornay Sauce. Join me in this weeks' spectacular and entertaining video. Quick, Simple, and Quite Delicious! Let me know what you think in the comments below.