See more
Florentine Stuffed Onions

Florentine Stuffed Onions

Southern Living MAY 2005

  • Yield: Makes 8 servings
  • Cook time: 26 Minutes
  • Prep time: 30 Minutes
  • Bake: 1 Hour


  • 4 medium-size sweet onions
  • 1 (5-ounce) package fresh baby spinach
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 tablespoon butter or margarine
  • 1 tablespoon flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon dry mustard
  • 1/3 cup milk
  • 1/2 (8-ounce) package cream cheese
  • 1/2 cup freshly shredded Parmesan cheese


Peel onions, and cut in half crosswise. Cook in a large Dutch oven in boiling salted water to cover 15 minutes or until almost tender. Cut a thin slice from bottom (rounded end) of each half, forming a base for onions to stand. Place onions in a lightly greased 13- x 9-inch baking dish.

Remove onion centers, leaving 1-inch-thick shells. Chop centers, reserving 1 cup chopped onion for the stuffing. Reserve remaining onion for another use, if desired.

Sauté spinach, garlic, and 1 cup chopped onion in hot oil in a large skillet over medium-high heat about 4 minutes or until spinach is wilted. Remove mixture from pan.

Melt butter in same skillet over medium heat. Stir in flour and next 3 ingredients until smooth. Stir in milk, and cook, stirring constantly, 2 to 3 minutes or until thickened. Reduce heat to low; stir in cream cheese, stirring until melted. Stir in spinach mixture. Spoon hot mixture evenly into onion halves.

Bake at 350° for 45 minutes. Sprinkle evenly with Parmesan cheese, and bake 15 more minutes or until golden and bubbly.


Go to Full Version of

Florentine Stuffed Onions Recipe