Baked Stuffed Vidalia Onions

4 Vidalia onions

1 ts Olive oil

1/2 c TVP flakes or granules

1/2 c Hot water

1/2 ts Marjoram

1/2 ts Cumin

1/2 ts Salt

1 pn Cayenne pepper

1/2 c Fine breadcrumbs

1/2 c Vegetable stock

1/2 c Grape juice or white wine

Peel 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 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. VT, February 1992