 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
A little bit fussy prep, but a nice side dish with grilled meats. We love Paula Dean's Saturday night onions and creamed spinach, so why not combine the two as one side dish. Ingredients:
4 large red onions |
1 1/2 lb. fresh spinach, stems removed |
3 tbsp melted butter |
1/3 cup of half and half |
1 tsp of beef base concentrate (from a jar not a cube) |
1/2 tsp of white pepper |
1/4 tsp of nutmeg or more to taste |
grated parmesan or gruyere cheese |
Directions:
1. Peel onions and cut in half horizontally;
2. steam in colander over boiling water for about 12 minutes or until tender but not soft and mushy. You want an onion cup to stuff.
3. Cool; remove the center of the onions and dice.
4. Leave shells intact.
5. Wash spinach and cook for one minute; using only the water that clings to the leaves.
6. Drain and chop.
7. Saute spinach and chopped onion in melted butter.
8. Add half and half, beef base and seasoning.
9. Cook until most liquid evaporates.
10. You want it fairly dry, not soupy.
11. Fill onion shells with spinach mixture.
12. Sprinkle generously with cheese.
13. Bake in greased shallow pan at 350 degrees until piping hot and thoroughly heated, about 15-20 minutes.
|
|