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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My sister served a version of this many years ago, not sure where she got it...I have added my own touches and some cheese. We like this with chicken or pork loin. Ingredients:
6 large white onions |
6 slices of bacon |
1 can (10-3/4 ounces) cream of mushroom soup |
1 package (10 ounces) frozen chopped spinach |
cooked and drained |
2 t chopped garlic |
2 t worcestershire sauce |
seasoned salt |
garlic pepper |
1.5 c shredded gruyere (or other white cheese) |
Directions:
1. Cut off tops of onions. Scoop out, leaving last two rings intact.
2. Chop onion centers, save 1/2 of the chopped onion for this recipe, and pur the rest in the fridge for future use.
3. Fry bacon until crisp; crumble and set aside
4. Saute the chopped onions in some of the bacon drippings, until tender
5. Thaw spinach in microwave and squeeze out liquid
6. Add soup, spinach, garlic, worcestershire, seasoned salt and garlic pepper to the sauteed onions; cook 5-10 minutes
7. Fill onions shells with spinach mixture.
8. Place filled onions shells on baking sheet and cover with foil.
9. Bake at 375 degrees 30 to 45 minutes until tender
10. Uncover, sprinkle with cheese, return to oven only until cheese melts and browns slightly
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