Spinach-Stuffed Onions in a Creamy Sauce

Name: Spinach-Stuffed Onions in a Creamy Sauce
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Cuisine: South African
Ingredients: 4 medium onions unpeeled; 5 ml olive oil; 350 g spinach patted dry steamed squeezed chopped; 1 clove of garlic, minced; 2 bunches fresh Italian parsley chopped; 1 x 43 g sachet Knorr Garlic and Herb Potato Bake; 450 ml of milk; 1 pinch of Robertsons black pepper

4 People
80 min.
easy

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

Ingredients

4 medium onions unpeeled
5 ml olive oil
350 g spinach patted dry steamed squeezed chopped
1 clove of garlic, minced
2 bunches fresh Italian parsley chopped
1 x 43 g sachet Knorr Garlic and Herb Potato Bake
450 ml of milk
1 pinch of Robertsons black pepper

Cooking Method

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 Knorr Garlic and Herb Potato Bake 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 Robertsons Black Pepper and serve