Spinach-Stuffed Onions

Directions

1. 1
   Peel onions. Cut a 1/2-in. slice from the top of each onion; remove center with a melon baller, leaving 1/2-in. shells. Chop removed onion and set aside 1 tablespoon. (Discard remaining chopped onion or save for another use.)
2. 2
   Place onion shells in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cook, uncovered, for 8-10 minutes or until tender. Drain.
3. 3
   In a small bowl, combine the spinach souffle, 1/2 cup cheese, salt, nutmeg and chopped onion. Brush the onion centers with butter. Fill with spinach mixture. Place on a
4. 4
   .
5. 5
   Bake, uncovered, at 375° for 45-50 minutes or until souffle is puffed and set. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.