4 Vidalia onions (about 1 1/2
-lbs.)
2 tb Water
1/2 c TVP(R) granules or flakes
1/2 c Hot water
1/2 ts Marjoram
1/2 ts Cumin
1/2 ts Salt
pn Cayenne pepper
1/2 c Fine bread crumbs
1/2 c Vegetable stock
1/2 c Varietal grape juice or
-white wine
Peel onions, then slice off tops and hollow out,
leaving about a 1/2-inch shell. Reserve center of
onions. Place shells in a baking dish, cover with
plastic wrap and microwave on high for 5 minutes. (Or
place shells in a steamer basket and steam for 6
minutes after water boils.) Measure 1/2 cup of
reserved onions and finely chop. In a small skillet,
heat 2 Tbs. water and saute onion until soft. (Or
microwave in water until onion becomes soft.)
Stir together TVP(R), water and seasonings. Combine TVP(R)
mixture with onions and stir in bread crumbs. Place
hollowed out shells in a microwave-safe pan and spoon
in filling. Place remaining onion scraps, coarsely
cut, around stuffed onions. Pour vegetable stock and
juice or wine into the pan.
Cover tightly and microwave on high for 6 minutes (or
bake in oven uncovered at 375 degrees for 30 to 35
minutes.) Remove and let stand 5 minutes.
(Adapted from Vegetarian Times, 2/92)
TVP is a registered trademark of Archer-Daniels-Midland Company.
