4 cup vegetable stock
3 Tbs White wine vinegar
3 cup Onion 3 onions
2 each Tomato
2 cup Bread crumbs
2 tsp Garlic Powder 4 cloves
4 Tbs Olive oil
1 tsp Paprika
Step 1: Preheat oven to 375F. Grease a small ovenproof dish. Prepare your stock and add the white wine, bring both to a
simmer.
Step 2: Cut the onions in half, take the peel off, and cut the top and bottom off. Carefully peel apart each layer. In 3
batches, add to the simmering stock and cook for 4 minutes. Take out with a slotted spoon and lay on a tray to cool slightly.
When all onions are done do not throw away the stock! We'll be using later on in the recipe.
Step 3: Dice your tomatoes and slightly crush with the back of your spoon.
Step 4: Add the bread crumb/spice mix and olive oil. Toss together. Here you can add feta, ground meat, or any other protein
that tickles your fancy. Season with salt and pepper.
Step 5: Fill each onion with the stuffing and roll into cigars. Place the onion "cigars" in your prepared pan, seam side down.
Pour over 1/2 c of the stock you saved over top of the onions. Roast in oven for 45 minutes. Should be golden with bubbling
stuffing. If you see the pan completely dry before the cooking time is up add a bit more stock. Enjoy!
