Spinach Stuffed Onions
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3 large sweet onions
1 package (10 ounces) spinach, thawed
3 tablespoons mayonnaise
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
Sliced stuffed olives, as desired
1/2 teaspoon salt
Grinding of black pepper
Peel and halve the onions. Parboil gently in salted water until barely tender, about 10 minutes. Drain.
Remove centers of onions and leave thick shell for each onion half. Chop the center portions to make about
3/4 cup; save rest for another use.
Thaw spinach and press out liquid. Combine with the 3/4 chopped onion, mayonnaise, lemon juice,
Parmesan cheese, olives and seasonings.
Preheat oven to 350 degrees. Place onion shells in shallow baking dish and spoon spinach filling into the
centers. Bake, uncovered, at 350 degrees for 20 minutes or until heated through.
Note: "I add a crumb topping of Pepperidge Farm stuffing mixed with a little margarine."