Special Diets

Vegetable Medley Stuffed Onions

• From: National Onion Association

Ingredients

• 4 large yellow onions

• 2 tsp olive oil

• 1 lb yellow summer squash, cut into julienne strips

• 1/2 lb mushrooms, sliced

• 3 stalks celery, sliced

• 1 red bell pepper, sliced

• 3 large garlic cloves, thinly sliced

• 2 medium tomatoes, cubed

• 1/3 cup minced parsley

• 1/2 tsp tarragon

• 1 cup white wine

Vegetarians will be delighted by these cooked onions stuffed with a plethora of vegetables. Serve as a main course alongside crusty bread.

Directions

• Peel onions; cut flat slice off base of each onion so they will stand upright. Hollow them out, leaving 1/2-inch shells. Chop onion from centers.
• Place onion shells in large skillet, add 1 inch of water, cover, and bring to boil. Simmer gently for 25 minutes or until soft. Remove from skillet with slotted spoon and drain.
• Empty skillet; add oil, and heat. Add chopped onion, squash, mushrooms, celery, red pepper, and garlic; sauté over medium heat until tender-crisp, about 6 to 8 minutes.
• Add tomatoes, parsley, tarragon, and wine and cook 2 minutes longer. Nestle onion shells into pan and fill with vegetable mixture.