• Cooking Time:
  • Servings: 4--6
  • Preparation Time:



  • 6 large onions
  • 6 slices bacon
  • 2 cup chicken stock
  • 1 crimini mushroom. chopped
  • 2 10-oz. bags fresh spinach. cooked and chopped
  • 1 Tbs. brown sugar
  • 1 Tbs. vinegar
  • 1/4 tsp. Creole seasoning
  • Dash Worcestershire


  • Cut tops off onions. Scoop out centers of onions. leaving a quarter-inch-thick onion shell. Chop onion centers.
  • In a ten-inch skillet. cook bacon until crisp. Remove and crumble. Cook chopped onion in drippings until tender.
  • Stir in all the other ingredients and the bacon. Fill onion shells with spinach mixture. Arrange stuffed onions in a two-quart. shallow baking dish. Spoon remaining spinach mixture around onions. Cover with foil. Bake at 375 degrees for 30 minutes. or until onion shells are tender but not falling apart.
  • Serves four.

Categories: Oven  Side Dish  Vegetable 
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