Directions:
- Preheat the oven to 350°. Put the onions in a small baking dish, root ends down, and rub with oil. Add 1/2 inch of water to the dish. Cover with foil and bake for about 1 1/2 hours, until tender. Let cool slightly.
- Meanwhile, heat a large skillet. Add the spinach in batches, tossing until wilted. Transfer to a colander and squeeze out the water. Coarsely chop the spinach.
- In the same skillet, cook the lamb over moderately high heat, breaking it up, until no pink remains, 3 minutes. Pour off all but 1 tablespoon of the fat and add the ancho chile powder and cinnamon. Cook over moderately high heat, stirring, for 1 minute. Stir in the spinach. Transfer the lamb filling to a large bowl. Stir in the bread crumbs, Gruyère, 1/4 cup of the beef broth and 1/2 cup of the crushed tomatoes.
- Cut 1/2 inch off the top and bottom of the baked onions. Separate the layers, trying not to break them. You will need 10 onion cups: some large, some medium and 2 small. Finely chop enough of the onion scraps to make 1/2 cup; fold into the lamb filling and season with salt and pepper.
- Stand the onion cups in a buttered medium baking dish. Season the insides with salt and fill with the lamb.
- In a large skillet, combine the cream with the remaining 3/4 cup of beef broth and 1/2 cup of tomatoes and bring to a boil. Pour the sauce over and around the onions.
- In a bowl, combine all of the ingredients. Mound the topping on the onions. Cover with foil and bake for 40 minutes, until hot. Uncover and increase the oven temperature to 425°. Bake for 5 minutes, until the topping is crisp. Let rest for 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 872.54 Kcal (3653 kJ) | ||
| Calories from fat | 404.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.96g | 69% | |
|---|---|---|---|
| Cholesterol | 122.74mg | 41% | |
| Sodium | 983.3mg | 41% | |
| Potassium | 960.47mg | 20% | |
| Total Carbs | 74.75g | 25% | |
| Sugars | 15.69g | 63% | |
| Dietary Fiber | 8.06g | 32% | |
| Protein | 42.85g | 86% | |
| Vitamin C | 15.9mg | 27% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 7.3mg | 41% | |
| Calcium | 534.5mg | 53% | |
| Amount Per 100 g | |||
| Calories | 158.67 Kcal (664 kJ) | ||
| Calories from fat | 73.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.18g | 69% | |
|---|---|---|---|
| Cholesterol | 22.32mg | 41% | |
| Sodium | 178.81mg | 41% | |
| Potassium | 174.66mg | 20% | |
| Total Carbs | 13.59g | 25% | |
| Sugars | 2.85g | 63% | |
| Dietary Fiber | 1.47g | 32% | |
| Protein | 7.79g | 86% | |
| Vitamin C | 2.9mg | 27% | |
| Vitamin A | 0.2mg | 37% | |
| Iron | 1.3mg | 41% | |
| Calcium | 97.2mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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