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Spinach-Stuffed Onions

 Spinach-Stuffed Onions
Take frozen spinach souffle to a new level by stuffing it into onion shells. The onions make a wonderful side for roasts and other meaty entrees.—Kathann Koehler, Loveland, Ohio
4 ServingsPrep: 30 min. Bake: 50 min.


  • 4 medium sweet onions
  • 1 package (12 ounces) frozen spinach souffle, thawed
  • 1/2 cup plus 4 teaspoons shredded Swiss cheese, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon butter, melted


  • 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.)
  • 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.
  • In a small bowl, combine the spinach soufflĂ©, 1/2 cup cheese, salt,
  • nutmeg and chopped onion. Brush the onion centers with butter. Fill
  • with spinach mixture. Place on a baking sheet.
  • Bake, uncovered, at 375° for 45-50 minutes or until souffle is
  • puffed and set. Sprinkle with remaining cheese; bake 5 minutes
  • longer or until cheese is melted. Yield: 4 servings.
Nutritional Facts: 1 stuffed onion equals 250 calories,

2 of 2

Spinach-Stuffed Onions (continued)

Nutritional Facts: 13 g fat (6 g saturated fat), 89 mg cholesterol, 574 mg sodium, 22 g carbohydrate, 4 g fiber, 11 g protein.