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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Stuffed Onions, Florentine Recipe

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This recipe for Stuffed Onions, Florentine is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 medium Vidalia onions
5 oz fresh spinach
1 clove garlic, minced
1 T EVOO
1 T butter
1 T flour
1/4 tsp salt
1/4 tsp pepper
1/8 tsp dry mustard
1/3 c milk
4 oz cream cheese
1/2 c Parmesan cheese, shredded
Directions:
Directions:
Preheat oven to 350º. Lightly grease a 9x13 inch baking pan.

Peel onions and cut in half crosswise. Cook in a large Dutch oven in boiling, salted water to cover for 15 minutes or until almost tender.

Cut a thin slice from bottom (rounded end) of each half, forming a base for onions to stand. Remove onion centers, leaving 1-inch thick shell.

Chop centers, reserving 1 c chopped onion for the stuffing. Reserve remaining onion for another use, if desired. Place onion shells in prepared baking dish.

Sauté spinach, garlic and 1 c chopped onion in EVOO in large skillet over medium-high heat about 4 minutes or until spinach is wilted. Remove mixture from the pan.

Melt butter in same skillet over medium heat. Stir in flour and next 3 ingredients until smooth. Stir in milk and cook, stirring constantly, 2 to 3 minutes or until thickened. Reduce heat to low; stir in cream cheese, stirring until melted. Stir in spinach mixture. Spoon hot mixture evenly into onion halves.

Bake for 45 minutes. Sprinkle evenly with Parmesan cheese and bake additional 15 minutes or until golden and bubbly.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours including baking time
Personal Notes:
Personal Notes:
Uncle Gary & Aunt Robin made this for Aunt Ellen's & Uncle Cal's 25th anniversary party and they were a big hit!!

 

 

 

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