TEXAS STYLE STUFFED ONIONS
6 large Vidalia onions
butter
salt and pepper
cayenne pepper
onion powder
nutmeg
thyme
chopped ham
mashed potatoes
onion powder
Mash 2-3 potatoes with butter and cream and season generously with salt and pepper, to taste; do not allow them to get cold. Stir in the ham, 1/2 teaspoon onion powder (a pinch of garlic powder, if desired), and the remaining herbs. Onion powder may be substituted with 1 tablespoon Lipton onion soup.
Scoop out the centers of 6 large onions and brush the insides generously with butter; sprinkle liberally with salt, pepper, and a little cayenne. Fill the onion centers with the mashed potato and ham mixture.
Brush the tops of the onions with butter. Set them in a casserole dish or slow cooker and cover tightly.
Place in an oven at 275F or 300F, so that they are barely simmering, until tender, which will take about an hour, depending on the size of the onions.
When the onions are cooked, remove them to a serving dish and thicken the sauce with a little Wondra or cornstarch over medium high heat. Taste sauce and adjust seasonings.
Drizzle sauce over onions before serving.
6 large Vidalia onions
butter
salt and pepper
cayenne pepper
onion powder
nutmeg
thyme
chopped ham
mashed potatoes
onion powder
Mash 2-3 potatoes with butter and cream and season generously with salt and pepper, to taste; do not allow them to get cold. Stir in the ham, 1/2 teaspoon onion powder (a pinch of garlic powder, if desired), and the remaining herbs. Onion powder may be substituted with 1 tablespoon Lipton onion soup.
Scoop out the centers of 6 large onions and brush the insides generously with butter; sprinkle liberally with salt, pepper, and a little cayenne. Fill the onion centers with the mashed potato and ham mixture.
Brush the tops of the onions with butter. Set them in a casserole dish or slow cooker and cover tightly.
Place in an oven at 275F or 300F, so that they are barely simmering, until tender, which will take about an hour, depending on the size of the onions.
When the onions are cooked, remove them to a serving dish and thicken the sauce with a little Wondra or cornstarch over medium high heat. Taste sauce and adjust seasonings.
Drizzle sauce over onions before serving.
