From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. Cut off tops of onions. Scoop out, leaving last two rings intact. Chop onion centers.
2. Fry bacon until crisp; crumble.
3. Using one-half of the chopped onion, saute in a little of the bacon drippings until tender.
4. Add soup, spinach, brown sugar, vinegar, and bacon to sauteed onions. Blend well.
5. Fill onions shells with spinach mixture. Place filled onions shells on baking sheet and cover with foil.
6. Bake at 375 degrees 30 to 45 minutes until tender.
SERVINGS: 6
- 6 large white onions
- 6 slices of bacon
- 1 can (10-3/4 ounces) cream of mushroom soup
- 1 package (10 ounces) frozen chopped spinach, cooked and drained
- 1 Tablespoon brown sugar
- 1 Tablespoon vinegar
TO PREPARE:
1. Cut off tops of onions. Scoop out, leaving last two rings intact. Chop onion centers.
2. Fry bacon until crisp; crumble.
3. Using one-half of the chopped onion, saute in a little of the bacon drippings until tender.
4. Add soup, spinach, brown sugar, vinegar, and bacon to sauteed onions. Blend well.
5. Fill onions shells with spinach mixture. Place filled onions shells on baking sheet and cover with foil.
6. Bake at 375 degrees 30 to 45 minutes until tender.
SERVINGS: 6
