Stuffed Onions Florentine
Ingredients
- 6 medium onions, no larger than will fit into your muffin tin
- 8 thick slices bacon
- 2 crimini mushrooms, chopped
- 2 10-oz. bags fresh spinach, cooked and chopped
- 1 tsp. brown sugar
- 1 Tbs. red wine vinegar
- 1/4 tsp. Creole seasoning
- 1/4 tsp. salt
- Dash Worcestershire
- 1 tsp. Herbsaint or Pernod (optional)
- 1/2 cup chicken stock
- Topping:
- 1/4 cup finely grated Parmesan cheese
- 1 cup bread crumbs
Instructions
- 1
Peel the onions and cut off the tops about one-fourth the way down. Scoop out centers of onions, leaving quarter-inch-thick onion shells. Chop onion centers.
- 2
In a skillet, cook bacon until crisp. Remove and crumble. Pour off fat, but don't wipe the pan. Cook chopped onion in remaining fat until tender.
- 3
Lower the heat to medium-low and stir in all the other ingredients and the bacon. Cook until all the moisture has been absorbed and the mixture is beginning to dry.
- 4
Fill onion shells loosely with spinach mixture. Blend the topping ingredients and sprinkle generously on top of the onions.
- 5
Arrange the stuffed onions in muffin tin. Cover with foil. Bake at 400 degrees for 20 minutes, then remove foil and bake until the topping browns.