Stuffed Onions Florentine

1. 1

   Peel onions; cut 1/2-inch slice off sprout end and just enough off the root end to allow onion to sit flat.

2. 2

   In shallow baking dish, arrange onions, add water and cook on High, covered, for 11 to 13 minutes or until partially cooked.

3. 3

   Carefully remove centers of onion as they pop up, leaving 1/4 to 1/2-inch shell.

4. 4

   Chop enough onion centers to make 1/4 cup. (Freeze remaining onion centers for later use.)

* Per serving · 4 servings · Values may vary.

No additional tips available.