Baked Stuffed Vidalia Onions
Source: Vegetarian Times, February, 1992
Yield: 4 servings

4 Vidalia onions
1 tsp olive oil
1/2 cup TVP flakes or granules
1/2 cup hot water
1/2 tsp marjoram
1/2 tsp cumin
1/2 tsp salt
1 pinch cayenne pepper
1/2 cup fine breadcrumbs
1/2 cup vegetable stock
1/2 cup grape juice or white wine

Peel onion then slice the tops off and hollow out. Leave about a 1/2-inch shell. Reserve the onion centers. Place shells in a steamer basket and 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 and 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.