Spinach-Stuffed Onions in a Creamy Sauce

Spinach-Stuffed Onions in a Creamy Sauce

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Use whole onions stuffed with scrumptious tasting spinach, garlic and parsley as an accompaniment to any roast.

  • Recipe serves4
  • Preparation time20 minutes
  • Cooking time60 minutes


  • 4 Medium onions, unpeeled
  • 5 ml olive oil
  • 350 g Spinach, steamed, squeezed dry and chopped
  • 1 Clove garlic, minced
  • 2 bunches Fresh Italian parsley, chopped
  • 1 sachet KNORR Garlic and Herb Potato Bake
  • 450 ml Milk
  • 1 Pinch black pepper


  • Place the unpeeled onions in a pan, cover with water and boil uncovered for 30 min.
  • Drain and cool the onions, trim off the root and peel off the very outer skins.
  • Slice off top and reserve for later.
  • Preheat oven to 180 C
  • Using a teaspoon, hollow out the centres so you are left with 2 thick layers of the shell.
  • Chop up the insides of the onions and reserve for later.
  • Place olive oil in a saucepan and add the spinach, garlic and parsley and cook gently for 4 min.
  • Drain and squeeze out the excess moisture.
  • Place in a bowl and add the chopped onion.
  • To make the sauce, place the sachet contents and the milk in a saucepan.
  • Heat stirring until the mixture thickens.
  • Spoon the spinach mixture into the onions.
  • Pour the sauce around the onions, pop the reserved tops onto the onions and bake in a preheated oven at 180°C for 20 min.
  • Season with Black pepper and serve