Baked Stuffed Pink Onions

Serves 4

Ingredients

4 medium Rosa Bella® Gourmet Pink Onions

1 clove garlic, minced or pressed

1 cup sliced mushrooms

1 cup baby spinach, coarsely chopped

1/2 cup parsley, coarsely chopped

2 tablespoons dry white wine

3 cups country-style bread, cut into 1/2 inch cubes

1/2 cup fresh bread crumbs (made from same bread)

1/4 cup Parmesan cheese, grated

1/4 cup chicken stock

3 tablespoons butter

1 tablespoon olive oil

1/4 teaspoon dried Herbs de Provence

Kosher salt and fresh ground black pepper (to taste)

Directions

1. Preheat the oven to 375° F. To make onion shells, cut a half inch off the tops of onions, and trim just enough from the bottoms to allow them to stand upright. Remove the skin. Scoop out all but the outer 2 or 3 layers from each onion using a spoon. The bottom may have a hole — that’s OK. Reserve the scooped-out onion pieces.

2. To par-bake the shells, brush the top, bottom, and outside of each shell with olive oil. Arrange them in a 13 by 9 by 2-inch baking pan, add 2 ounces of water or white wine, and cover the pan with foil. Bake shells until tender but not falling apart, about 25 minutes. Remove and let cool.

3. To make the stuffing, finely chop 1 cup of the scooped-out onion. Melt butter in a large skillet over medium heat. Add chopped onion, dried herbs, salt and pepper, and cook stirring often, until softened, about 3 minutes. Add the garlic and cook another minute. Add the mushrooms and cook until softened, about 3 minutes. Add the spinach, parsley, and white wine, and cook, stirring, another minute or until greens are wilted. Transfer mixture to a large bowl and stir in bread, Parmesan cheese, and chicken stock.

4. Stuff and bake the onions. Leave onions in the baking pan. Using a small spoon, fill shells with stuffing to the top. Melt 1 tablespoon of butter and mix with fresh bread crumbs and mound on top of the onions. Bake uncovered, until heated through and bread crumbs on top are golden brown, about 25 minutes. Put any leftover stuffing in a shallow baking dish and bake as well until bread pieces are golden brown on top. Onions can be served on a bed of stuffing.