Best Spinach Stuffed Onions Recipes

SPINACH-STUFFED VIDALIA ONIONS

Steps:

• Peel onions; core out hole in center.
• Put in water and steam.
• Do not overcook until soft and mushy.
• Remove from heat and cool.
• Wash spinach and cook for 1 minute, using only the water that clings to the leaves, drain and chop.
• Saute spinach in butter.
• Add half and half and cook until fairly dry.
• Season with salt and pepper.
• Fill onions with spinach mixture; sprinkle with cheese.
• Bake in a greased shallow pan at 350 degrees until onions are thoroughly heated, about 15-20 minutes.

BAKED STUFFED ONIONS WITH SPINACH FETA

Steps:

• Place the onions in a large saucepan and cover with water.
• Bring to a boil and cook until the onions are partially tender, about 10- 15 minutes.
• Drain and cool; cut the onions in half crosswise.
• Scoop out the center of each onion half, leaving a 1/2" shell.
• Reserve the centers.
• If necessary, cut a small piece from the end of each onion shell so the shells will stand upright.
• Prepare a shallow baking dish large enough to hold the onion halves in one layer with non-stick pan spray.
• Place the onions in the prepared dish, hollowed sides up.
• Preheat the oven to 350 degrees F.
• Chop the reserved centers of the onions.
• Saute in oil with the garlic in a medium saucepan until tender, about 5 minutes.
• Stir in the spinach, lemon juice, and pepper; cook until the liquid evaporates.
• Remove from the heat; stir in the bread crumbs and cheese Fill the onion shells with the spinach mixture.
• Cover with foil and bake about 25 minutes.
• Serve hot.

SPINACH-STUFFED ONIONS

Steps:

• Peel onions. Cut a 1/2-in. slice from the top of each onion; remove center with a melon baller, leaving 1/2-in. shells. Chop removed onion and set aside 1 tablespoon. (Discard remaining chopped onion or save for another use.), Place onion shells in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cook, uncovered, for 8-10 minutes or until tender. Drain., In a small bowl, combine the spinach soufflé, 1/2 cup cheese, salt, nutmeg and chopped onion. Brush the onion centers with butter. Fill with spinach mixture. Place on a baking sheet., Bake, uncovered, at 375° for 45-50 minutes or until souffle is puffed and set. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.

SPINACH STUFFED ONIONS

Steps:

• 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.