---------- Recipe via Meal-Master (tm) v8.00 (BB)
  
  Categories: Soy, Main dish, Low-fat
       Yield: 4 servings
  
       4    Vidalia onions (about 1 1/2
            -lbs.)
       2 tb Water
     1/2 c  TVP® granules or flakes
     1/2 c  Hot water
     1/2 ts Marjoram
     1/2 ts Cumin
     1/2 ts Salt
         pn Cayenne pepper
     1/2 c  Fine bread crumbs
     1/2 c  Vegetable stock
     1/2 c  Varietal grape juice or
            -white wine
  
   Peel onions, then slice off tops and hollow out,
   leaving about a 1/2-inch shell.  Reserve center of
   onions.  Place shells in a baking dish, cover with
   plastic wrap and microwave on high for 5 minutes.  (Or
   place shells in a steamer basket and steam for 6
   minutes after water boils.)  Measure 1/2 cup of
   reserved onions and finely chop.  In a small skillet,
   heat 2 Tbs. water and saute onion until soft.  (Or
   microwave in water until onion becomes soft.)
   
   Stir together TVP®, water and seasonings.  Combine TVP®
   mixture with onions and stir in bread crumbs.  Place
   hollowed out shells in a microwave-safe pan and spoon
   in filling.  Place remaining onion scraps, coarsely
   cut, around stuffed onions.  Pour vegetable stock and
   juice or wine into the pan.
   
   Cover tightly and microwave on high for 6 minutes (or
   bake in oven uncovered at 375 degrees for 30 to 35
   minutes.)  Remove and let stand 5 minutes.
   
   (Adapted from Vegetarian Times, 2/92)
 
 TVP is a registered trademark of Archer-Daniels-Midland Company.