Spinach Stuffed Onions Food

ROASTED STUFFED ONIONS

Steps:

• Make onion shells:
• Cut a 1/2-inch-thick slice from tops of onions, discarding tops, and trim just enough from bottoms for onions to stand upright. Scoop out all but outer 2 or 3 layers from each using a small ice cream scoop or spoon (don't worry if you make a hole in the bottom), reserving scooped-out onion and onion shells separately.
• Make stuffing:
• Coarsely chop enough scooped-out onion to measure 3 cups.
• Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to paper towels to drain, reserving about 1/3 cup fat in skillet.
• Add chopped onion, celery, salt, and pepper to skillet and sauté over moderately high heat, stirring, until vegetables are softened, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl and stir in spinach, bread, cashews, butter, 1 cup stock, and bacon, then cool completely.
• Roast onions:
• Preheat oven to 425°F.
• Arrange onion shells, open sides up, in a 13- by 9- by 2-inch baking pan, then add 1/2cup water and cover pan tightly with foil. Roast onions in middle of oven until tender but not falling apart, 25 to 30 minutes.
• Stuff and bake onions:
• Reduce oven temperature to 350°F.
• Transfer shells to a work surface and pour off water in pan. Fill shells with stuffing, mounding it, and return to pan. Reserve 5 to 7 cups stuffing for turkey cavity, then put remaining stuffing in a buttered shallow 3 1/2-quart baking dish and drizzle with remaining 1/4 cup stock. Bake stuffed onions and stuffing in dish in middle of oven, uncovered, until heated through, about 25 minutes.

SPINACH-STUFFED VIDALIA ONIONS

Steps:

• Peel onions; core out hole in center.
• Put in water and steam.
• Do not overcook until soft and mushy.
• Remove from heat and cool.
• Wash spinach and cook for 1 minute, using only the water that clings to the leaves, drain and chop.
• Saute spinach in butter.
• Add half and half and cook until fairly dry.
• Season with salt and pepper.
• Fill onions with spinach mixture; sprinkle with cheese.
• Bake in a greased shallow pan at 350 degrees until onions are thoroughly heated, about 15-20 minutes.

SAUTEED SPINACH AND ONIONS

Steps:

• In a large skillet with sides, heat olive oil over medium high heat.
• Add the onions and saute for 7-9 minutes, until soft and starting to brown on the edges.
• Stir in minced garlic and red pepper flakes (if using) and saute for about 30 seconds. Sprinkle with salt.
• Add the spinach and stir into the onion mixture for 2-3 minutes, or until leaves are just wilted. Season to taste with salt and pepper. Add a squeeze of lemon right before serving, if desired.

BAKED STUFFED ONIONS WITH SPINACH FETA

Steps:

• Place the onions in a large saucepan and cover with water.
• Bring to a boil and cook until the onions are partially tender, about 10- 15 minutes.
• Drain and cool; cut the onions in half crosswise.
• Scoop out the center of each onion half, leaving a 1/2" shell.
• Reserve the centers.
• If necessary, cut a small piece from the end of each onion shell so the shells will stand upright.
• Prepare a shallow baking dish large enough to hold the onion halves in one layer with non-stick pan spray.
• Place the onions in the prepared dish, hollowed sides up.
• Preheat the oven to 350 degrees F.
• Chop the reserved centers of the onions.
• Saute in oil with the garlic in a medium saucepan until tender, about 5 minutes.
• Stir in the spinach, lemon juice, and pepper; cook until the liquid evaporates.
• Remove from the heat; stir in the bread crumbs and cheese Fill the onion shells with the spinach mixture.
• Cover with foil and bake about 25 minutes.
• Serve hot.

SALMON STUFFED W/SPINACH ONION & CHEESE

Steps:

• Preheat oven to 425 degrees and spray a baking sheet with vegetable spray.
• Heat the oil in a skillet and add the onion, let cook until just starting to soften, add the spinach, garlic, basil and oregano and cook for another 2 minutes. Remove from heat.
• Add both cheeses and the salt and pepper to the skillet and mix well.
• Make a horizontal slit through the side of the salmon going about 2 inches across creating a pocket, leaving room at both edges.
• Divide the filling among each piece of salmon.
• Next, in a small bowl combine the bread crumbs, parmesan and oil and sprinkle overtop of the 4 salmon fillets.
• Bake for 10-15 minutes or until the salmon flakes with a fork.