Recipe by yooper
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.
Top Review by Kizzikate
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!
- 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
Directions See How It's Made
- 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.