Preheat oven to 375º.
In a large pot, bring enough water to cover onions to boil. Once water is boiling, add onions and cook for 1 minute.
Remove onions and let cool. Using a melon baller, scoop out the center of each onion, leaving a hallow cavity for filling.
Return onions to water and simmer gently for about 10-15 minutes, until tender, and but still hold their shape.
While onions are cooking, in a 10” skillet, cook soyloaf. Place cooked soy ground in a bowl with the bread crumbs and cheese, them sprinkle with freshly ground pepper and salt to taste.
Remove onions when cooked, and cool under cold water and dry carefully by patting with a paper towel.
Fill onions with soy ground mixture. Place onions in a baking dish, then pour the broth around onions.
Bake the onions, basting several times with surrounding broth. Onions are done when tender, about 1 ½ hours. Serve immediately.
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