Meaty Stuffed Onions

This Italian recipe won a contest sponsored by a local newspaper.


8 servings


4 large sweet onions
1 pound ground beef
1/2 pound bulk pork sausage
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 slices day-old bread, crumbled
1/2 to 2/3 cup 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


Peel onions and cut 1/2 in. off tops and bottoms. Place onions in a large saucepan. Cover with boiling water. Cook until tender, about 20 minutes; drain.

Cool slightly. Carefully remove inside layers of onion, 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.

Preheat oven to 350°F (177°C). Grease a 13 x 9-inch baking pan.

Place onions in prepared baking pan. Bake, uncovered, for 15 to 20 minutes or until heated through and lightly browned.

Estimated Time

Preparation Time: 40 minutes
Bake Time: 15 minutes

Nutritional Information

1 serving (1 each) equals 258 calories, 13 g fat (5 g saturated fat), 69 mg cholesterol, 566 mg sodium, 16 g carbohydrate, 3 g fiber, 18 g protein.

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