Spinach-Stuffed Onions

• 4 medium sweet onions
• 1 package (12 ounces) frozen spinach souffle, thawed
• 1/2 cup plus 4 teaspoons shredded Swiss cheese, divided
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 tablespoon butter, melted

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. 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. 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. .
5. Bake, uncovered, at 375u0b0 for 45-50 minutes or until souffle is puffed and set. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.

sweet onions, frozen spinach souffle, swiss cheese, salt, ground nutmeg, butter

Taken from www.tasteofhome.com/recipes/spinach-stuffed-onions/ (may not work)