6 large Vidalia onions
1 1/2 cups cornbread, crumbled
1/2 cup cooked potatoes, diced
1 cup broth or water
1 hard-cooked egg
1 envelope instant cream of chicken soup mix

Peel and wash onions. Simmer in enough water to cover onion for about 10 minutes or until almost tender. Remove pulp from onions, leaving only two outside layers of the onions. Add onion pulp to other ingredients.

Place ingredients in blender and blend for a few seconds. Place onion shells in lightly greased muffin tins or custard cups. Fill with stuffing and sprinkle with paprika. Bake in a 325°F oven for about 30 minutes. To serve, place stuffed onions around meat.

Serves 6.