3 Vidalia onions
6 sl Italian bread; crust remove,
-tear
1/2 c Skim milk
1 lg Egg; lightly beaten
6 lg Mushrooms; stem
2 tb Capers; drain, rinse
1 tb Fresh parsley; chop
1 Clove garlic; mince
1/2 ts Salt
1/4 ts Fresh ground black pepper
1 ts Unseasoned bread crumbs
1 1/2 ts Extra virgin olive oil
Preheat the oven to 375F. Keeping the whole onions
intact, peel away the outer layer. With a paring
knife, carefully trim root ends so they are flat. In a
large pot of boiling water, cook onions for 10 minutes
or until tender. Drain and let cool. Meanwhile in a
small bowl, combine the milk with bread and let it
soak for 10 minutes. Squeeze bread almost dry and
break further into a large bowl. Stir in egg,
mushrooms, capers, parsley, garlic, salt and pepper.
Set aside. Cut onions in half horizontally. Scoop out
some of the center or each onion and chop coarsely,
reserving halves. Add the chopped onion to the bread
mixture and mix well. Fill the onion halves with the
bread mixture and sprinkle with dry breadcrumbs. (The
onions can be prepared to this point and stored
covered in refrigerator for up to 8 hours). Arrange
the onions in a shallow 2 quart baking dish and
drizzle with the oil. Sprinkle with bread crumbs. Bake
uncovered for about 25 minutes or until the tops are
golden and the onions are heated through. Vidalia
Onions Recipe Collection from AOL.
