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Spinach Stuffed Onions |
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Serves: 8 Print this Recipe4 white onions large 1/4 cup mayonnaise real 1 tablespoon lemon juice fresh 1/4 cup sour cream Pinch nutmeg ground Salt and freshly ground pepper to taste 1 pound spinach fresh, washed, and stemmed 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 recipe comes from the Cook'n collection. Try Cook'n for FREE!
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