Florentine Stuffed Onions |
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Prep Time: 30 Minutes Cook Time: 26 Minutes |
Ready In: 56 Minutes Servings: 1 |
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Ingredients:
4 medium-size sweet onions |
1 (5-ounce) package fresh baby spinach |
1 garlic clove, minced |
1 tablespoon olive oil |
1 tablespoon butter or margarine |
1 tablespoon flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon dry mustard |
1/3 cup milk |
1/2 (8-ounce) package cream cheese |
1/2 cup freshly shredded parmesan cheese |
Directions:
1. Peel onions, and cut in half crosswise. Cook in a large Dutch oven in boiling salted water to cover 15 minutes or until almost tender. Cut a thin slice from bottom (rounded end) of each half, forming a base for onions to stand. Place onions in a lightly greased 13- x 9-inch baking dish.
2. Remove onion centers, leaving 1-inch-thick shells. Chop centers, reserving 1 cup chopped onion for the stuffing. Reserve remaining onion for another use, if desired.
3. Sauté spinach, garlic, and 1 cup chopped onion in hot oil in a large skillet over medium-high heat about 4 minutes or until spinach is wilted. Remove mixture from pan.
4. Melt butter in same skillet over medium heat. Stir in flour and next 3 ingredients until smooth. Stir in milk, and cook, stirring constantly, 2 to 3 minutes or until thickened. Reduce heat to low; stir in cream cheese, stirring until melted. Stir in spinach mixture. Spoon hot mixture evenly into onion halves.
5. Bake at 350° for 45 minutes. Sprinkle evenly with Parmesan cheese, and bake 15 more minutes or until golden and bubbly.
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