Try this Baked Stuffed Vidalia Onions recipe, or contribute your own.
Suggest a better descriptionPeel onion then slice the tops off & hollow out. Leave about a 1/2-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 1/2 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 wont 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. "Vegetarian Times" February, 1992 Posted to MC-Recipe Digest V1 #217 Date: Thu, 12 Sep 1996 07:20:17 -0700 (MST) From: jmchee@goodnet.com (Marina Cheesman)
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Serving Size: 1 Serving (581g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 231 | ||
Calories from Fat: 19 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 938.6mg | 32 % | |
Potassium 464.6mg | 12 % | |
Total Carbohydrate 48g | 14 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 43.6g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 231
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