Serves: 8
Total Calories: 77
Skin and cook onions in boiling water until tender, about 1 hour. Cool. Heat oven to 350° F. Remove tops of onions with straight slice across. Cut off root area carefully, leaving bottom intact so filling will stay in. Remove and reserve center of onions, leaving 2 or 3 layers of outside for shell. Chop reserved onion. Combine mayonnaise, lemon juice, sour cream, nutmeg, salt, and pepper blend half of mixture with chopped onions. Cook spinach just until wilted, 1 to 2 minutes. Drain well, pressing out all moisture against sieve chop. Combine with creamed onion mixture. Taste for seasoning. Mound spinach mixture in onion shells cover with remaining sauce. Bake for 30 minutes.
Note: This is a delicious accompaniment to beef.
This Spinach Stuffed Onions recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.
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