Name: Lamb-and-Spinach-Stuffed Onions
Yield: 4
Ingredients: 2 sweet onions -; Oil -; 5 oz. curly-leaf spinach -; 1 lb. ground lamb -; 2 tsp. ancho chile powder -; tsp. cinnamon -; 2 c. coarse fresh bread crumbs -; 3/4 c. shredded Gruyère cheese -; 1 c. beef broth -; 1 c. canned crushed tomatoes -; Salt -; Freshly ground black pepper -; 1/4 c. heavy cream -; 2 tbsp. heavy cream -; 3/4 c. coarse fresh bread crumbs -; 1 tbsp. vegetable oil -; 1/4 tsp. ancho chile powder -; 1/4 c. shredded Gruyère cheese -

Recipe information

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Ingredients for - Lamb-and-Spinach-Stuffed Onions

1. 2 sweet onions -

2. Oil -

3. 5 oz. curly-leaf spinach -

4. 1 lb. ground lamb -

5. 2 tsp. ancho chile powder -

6. tsp. cinnamon -

7. 2 c. coarse fresh bread crumbs -

8. 3/4 c. shredded Gruyère cheese -

9. 1 c. beef broth -

10. 1 c. canned crushed tomatoes -

11. Salt -

12. Freshly ground black pepper -

13. 1/4 c. heavy cream -

14. 2 tbsp. heavy cream -

15. 3/4 c. coarse fresh bread crumbs -

16. 1 tbsp. vegetable oil -

17. 1/4 tsp. ancho chile powder -

18. 1/4 c. shredded Gruyère cheese -

How to cook deliciously - Lamb-and-Spinach-Stuffed Onions

1. Stage

Preheat the oven to 350 degrees F. Put the onions in a small baking dish, root ends down, and rub with oil. Add 1/2 inch of water to the dish. Cover with foil and bake for about 1 1/2 hours, until tender. Let cool slightly.

2. Stage

Meanwhile, heat a large skillet. Add the spinach in batches, tossing until wilted. Transfer to a colander and squeeze out the water. Coarsely chop the spinach.

3. Stage

In the same skillet, cook the lamb over moderately high heat, breaking it up, until no pink remains, 3 minutes. Pour off all but 1 tablespoon of the fat and add the ancho chile powder and cinnamon. Cook over moderately high heat, stirring, for 1 minute. Stir in the spinach. Transfer the lamb filling to a large bowl. Stir in the bread crumbs, Gruyère, 1/4 cup of the beef broth, and 1/2 cup of the crushed tomatoes.

4. Stage

Cut 1/2 inch off the top and bottom of the baked onions. Separate the layers, trying not to break them. You will need 10 onion cups: some large, some medium, and 2 small. Finely chop enough of the onion scraps to make 1/2 cup; fold into the lamb filling and season with salt and pepper.

5. Stage

Stand the onion cups in a buttered medium baking dish. Season the insides with salt and fill with the lamb.

6. Stage

In a large skillet, combine the cream with the remaining 3/4 cup of beef broth and 1/2 cup of tomatoes and bring to a boil. Pour the sauce over and around the onions.

7. Stage

In a bowl, combine all of the ingredients. Mound the topping on the onions. Cover with foil and bake for 40 minutes, until hot. Uncover and increase the oven temperature to 425 degrees F. Bake for 5 minutes, until the topping is crisp. Let rest for 5 minutes before serving.Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.