Baked Stuffed Vidalia Onions
Submitted by no1princess
Sweet Vidalia onions hollowed out and stuffed with a savory blend of TVP, cumin, marjoram, and breadcrumbs. A hearty vegetarian main dish that celebrates Georgia’s prized onion.
YIELD
4 servingsPREP
25 minCOOK
35 minREADY
60 minIf you’ve never had a Vidalia onion, honey, you are missing out.
These famously sweet Georgia onions get hollowed out, steamed just enough to soften, then packed with a spiced filling of textured vegetable protein, cumin, marjoram, and fine breadcrumbs.
The TVP soaks up all those warm seasonings and gives the stuffing a satisfying, meaty chew without any actual meat.
Baked uncovered, the onion shells caramelize around the edges while the filling firms up into something you’ll want to eat straight from the dish.
Variations
- Not a TVP fan? Swap in cooked lentils or finely chopped mushrooms for a similar texture.
- Add a sprinkle of smoked paprika to the filling for a deeper, smokier flavor.
- Top with shredded Gruyere or sharp cheddar in the last 10 minutes of baking if you want a cheesy crust (no longer vegan, but worth it).
Chef Tips
- Vidalia onions are seasonal (April through September). If you can’t find them, Walla Walla Sweets or Maui onions work just as well.
- Steam the shells before stuffing. This step ensures the onion cooks through evenly and stays tender.
- Let them rest 5 minutes after baking. The filling sets up and becomes easier to serve without falling apart.
Ingredients
Directions
Peel onion then slice the tops off & hollow out. Leave about a ½-inch shell. Reserve the onion centres. Place shells in a steamer basket & steam for 6 minutes after the water has come to a boil.
Measure ½ cup of the reserved onion & finely chop. In a small skillet heat oil & sauté onion until 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 375℉ (190℃) for 30 to 35 minutes. Let stand for 5 minutes before serving.
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