Prep 30 mins
Cook 30 mins
A great side dish for a a roast or poultry meal. When vidalia onions are not available, you can substitute another sweet variety, such as Maui, or use plain old yellow onions.
- 4 -5 medium vidalia onions
- 1 lb fresh spinach, stems removed
- 2 tablespoons melted butter
- 1 1⁄4 cups half-and-half
- salt and pepper
- grated parmesan cheese
- 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.
This was a new way to cook my fave-Viadalias fresh from Georgia! I took a shortcut, and used frozen chopped spinach, which I thawed & drained. I used parmesan reggiano, which is a cut above the canned stuff. Very good, and I will make again. But I will go with fresh spinach next time. Thanks, yooper!