NUTTED ONION CUPS
6 large red onions
½ cup walnuts, chop
¼ cup celery, dice
shake of Bragg Sprinkle
1 clove garlic, mince
¼ cup Bragg Olive Oil
¼ cup parsley, mince
1 Tbsp Bragg Liquid Aminos
¼ cup soy Parmesan cheese, grate
2 cups dry whole-grain bread crumbs
Peel outer skin and cut thin slice from onion tops. Center onions upright in steamer basket in saucepan in which they fit snugly, add water and cover pot. Steam 15 minutes or until onions are tender, cool and scoop out centers. Chop centers and set aside. Meanwhile, heat olive oil in heavy skillet and cook celery and scooped out onion in remaining oil until celery is tender. Add Sprinkle, garlic, parsley and dried bread crumbs. Mix well and remove from heat. Stir in chopped nuts, soy cheese and Liquid Aminos. Spoon mixture into onion cups. Arrange in oiled baking dish and bake in 325°F oven for 15 minutes. Serves 6.
