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Baked Stuffed Vidalia Onions
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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 serving.