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
Total TimePrep: 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 soufflé, 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.
Nutrition Facts1 stuffed onion: 250 calories, 13g fat (6g saturated fat), 89mg cholesterol, 574mg sodium, 22g carbohydrate (13g sugars, 4g fiber), 11g protein.
Originally published as Baked Stuffed Onions in Taste of Home Christmas Annual 2012