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Fruit Stuffed Vidalia Onions Recipe

Fruit Stuffed Vidalia Onions Recipe

4 servings



2 large Vidalia onions, cut crosswise into halves

1/2 cup each: water, dry white wine

4 each: whole peppercorns, allspice

1 teaspoon mustard seeds

2 bay leaves

Salt, to taste

1 small apple, unpeeled, finely chopped

1/4 cup each: chopped dried fruit, golden raisins

2-3 teaspoons sugar


Cut small slices off bottoms of onion halves so onions can stand securely. Remove centers of onions, leaving scant 3/4-inch shells, chop onion centers and reserve. Stand onions in medium skillet, add water, wine and seasonings, heat to boiling. Reduce heat and simmer, covered, until crisp-tender, about 10 minutes. Remove onions with slotted spoon and transfer to baking pan, sprinkle lightly with salt. Reserve 1/4 cup cooking liquid.


Saute reserved onion centers and apple in lightly greased small skillet until tender, about 5 minutes. Stir in reserved 1/4 cup cooking liquid, dried fruit, raisins, and sugar, cook over medium-low heat until liquid is absorbed. Spoon into onion halves. Bake, covered, at 375 degrees until onion are tender, 20 to 30 minutes.

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