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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 large vidalia onions, peeled |
1/2 cup butter or margarine |
1 cup chopped pitted ripe olives |
1 cup soft breadcrumbs |
3/4 cup (3 ounces) shredded sharp cheddar cheese |
2 tablespoons chopped fresh parsley |
1/4 teaspoon salt |
1/4 teaspoon poultry seasoning |
1/4 teaspoon rubbed sage |
dash of pepper |
paprika |
Directions:
1. Cut a 1/4-inch slice from top and bottom of each onion, reserving slices. Place onions in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cover, and simmer 20 minutes or until tender. Drain and cool.
2. Chop reserved onion slices; sauté in butter until tender. Add next 8 ingredients.
3. Scoop out center portion of each onion; discard. Fill each onion with olive mixture; sprinkle with paprika.
4. Place onions in a 13- x 9- x 2- inch baking dish. Cover and bake at 350° for 20 minutes. Uncover and bake an additional 5 minutes.
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