BAKED ONIONS STUFFED WITH SPINACH AND SAUSAGE
4 servings
Cut off the top quarter from:
- 4 medium yellow, red, white, or sweet onions
Trim off any roots, but leave the root end intact. Peel off the skin. Use a sharp paring knife to carefully cut out a cone-shaped section from the center of each onion and use a spoon to dig out all but ¼ to ½ inch of the onion. There should be 2 to 3 layers of onion left. Reserve the onion bits and coarsely chop half of them. Reserve the remaining onion for another use or save in a stock bag. Set the onions in a steamer basket above a few inches of water. Steam until the onions are tender enough to be pierced by a skewer but still feel slightly resistant, about 15 minutes. Remove the onions and let stand until cool enough to handle.
Preheat the oven to 375°F. Butter a baking dish just large enough to hold the onions and arrange the onions in the dish.
Crumble into a medium skillet and brown well over medium heat:
- 4 ounces bulk pork sausage, Fresh Chorizo Sausage or Italian Sausage
Without draining off the fat, add the chopped onion bits and cook, stirring, until golden and very soft, about 10 minutes. Meanwhile, squeeze dry and finely chop:
- One 10-ounce package frozen spinach, thawed, or 1½ pounds fresh spinach, wilted
Add the spinach to the sausage mixture, reduce the heat to medium-low, and cook for 5 minutes. Pour in:
- ⅔ cup heavy cream
Cook for about 1 minute more; the mixture should be quite thick. Remove from the heat. Stir in:
- ¼ cup fresh bread crumbs, or enough to make the stuffing hold its shape
- (⅛ teaspoon grated or ground nutmeg)
- Salt and black pepper to taste
Pile the sausage stuffing into the onions. Sprinkle with:
- 2 tablespoons fresh bread crumbs
- 1 tablespoon butter, cut into small pieces
Bake until lightly browned, 25 to 30 minutes. Let stand for a few minutes before serving.