Spinach-Stuffed Onions

1. 1

   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.)

2. 2

   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.

3. 3

   In a small bowl, combine the spinach souffle, 1/2 cup cheese, salt, nutmeg and chopped onion. Brush the onion centers with butter. Fill with spinach mixture. Place on a

4. 4

   .

5. 5

   Bake, uncovered, at 375u00b0 for 45-50 minutes or until souffle is puffed and set. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.