La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/4222/Meaty_Stuffed_Onions
Meaty Stuffed Onions
Yield: 8 servings
Ingredients
| 4 |
|
large sweet onions
|
|
|
| 1 |
lb. |
ground beef
|
|
|
| 1/2 |
lb. |
bulk pork sausage
|
|
|
| 1 |
pkg. |
(10 oz.) frozen chopped spinach, thawed and drained
|
|
|
| 5 |
slices |
day-old bread, crumbled
|
|
|
| 1/2-2/3 |
cups |
beef broth
|
|
|
| 1/2 |
cup |
grated Parmesan cheese
|
|
|
| 1 |
|
egg, beaten
|
|
|
| 1 |
tablespoon |
minced fresh parsley
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1/4 |
teaspoon |
pepper
|
|
|
| 1/8 |
teaspoon |
ground nutmeg
|
|
|
Directions:
Peel onions and cut 1/2 inch off tops and bottoms. Place onions in a large sauce-pan. Cover with boiling water. Cook until tender, about 20 minutes; drain. Cool slightly.
Carefully remove inside layers of onions, separating into eight individual shells (refrigerate remaining onion for another use). Drain on paper towels.
In a skillet, cook beef and sausage over medium heat until no longer pink; drain. Add spinach; cook and stir for 2 minutes. Remove from the heat; stir in the remaining ingredients. Spoon into the onion shells. Place in a greased 12x9x2 in. baking pan.
Bake, uncovered, at 350 for 15-20 minutes or until heated through and lightly browned.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/4222/Meaty_Stuffed_Onions