Stuffed Onions Florentine
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
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.