Mediterranean Potato-Stuffed Onions

• 4 large Vidalia or yellow onions (2 pounds), trimmed
• Olive oil
• 3 medium red potatoes ( 3/4 pound), peeled and quartered
• 1 tablespoon margarine
• 1 tablespoon soy milk
• 2 teaspoons dry white wine
• 2 teaspoons chopped fresh rosemary

Place pan on center of cooking grate uncovered; cook onions 1 1/4 hours or until centers are tender.

Meanwhile, in 9 X 13-inch foil pan place potatoes; cover tightly with heavy-duty aluminum foil.
Place pan on cooking grate next to onions; cook potatoes 30 minutes or until tender when pierced with a fork.

Remove onions to cool.
In foil pan used for onion, combine margarine, soy milk, and wine.
Heat until warm; stir to dissolve brown bits from bottom of foil pan.

In large bowl, with mixer at low speed, beat potatoes until fluffy.
Gradually add in milk mixture until smooth, adding more milk if necessary.
Hollow center of onions, leaving two or three outer layers; chop onion from centers.
Add 1/4 cup chopped onions to potatoes; save remaining onions for another use.
Add rosemary to cooked potatoes; mix well.

Fill onions with equal amounts of potato mixture.
(Note: Stuffed onions may be prepared up to this point, covered and refrigerated one day before serving.)