Ingredients
- 4 vidalia onions
- 1/2 tvp flakes
- 120 ml grape juice
- 120 gr fine breadcrumbs
- 120 ml water (hot)
- 120 ml vegetable stock
- 5 ml olive oil
- 1 gr cumin
- 1 gr salt
- 1 gr marjoram
- 1 gr cayenne pepper
Peel onion then slice the tops off & hollow out. Leave about a 1 cm shell. Reserve the onion centres. Place shells in a steamer basket & steam for 6 minutes after the water has come to a boil. Measure half 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 190ºC for 30 to 35 minutes. Let stand for 5 minutes before serving. VT, February 1992
