Spinach Stuffed Vidalia Onions
Elevate your side dish game with these delectable Spinach Stuffed Vidalia Onions — a perfect blend of creamy, savory, and crispy textures! Sweet Vidalia onions are hollowed out and roasted to tender perfection, then filled with a rich mixture of sautéed spinach, softened cream cheese, and grated Parmesan. Topped with golden panko breadcrumbs and a hint of fresh parsley, these stuffed onions boast a crunchy finish that complements their melt-in-your-mouth centers. This dish is easy to prepare yet impressive enough for entertaining, making it a standout addition to holiday spreads or weeknight dinners. Packed with flavor and baked to bubbly goodness, these spinach-stuffed onions are a wholesome, flavorful way to transform simple ingredients into a show-stopping dish. Keywords: stuffed Vidalia onions, spinach onion recipe, baked stuffed onions, easy vegetable side dish, holiday onion recipe.
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Recipe Information
Ingredients
- 4 large Vidalia onions
- 2 tablespoons Olive oil
- 1 cup Frozen chopped spinach, thawed
- 4 ounces Cream cheese, softened
- 1 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Fresh parsley, chopped (optional)
- 0.5 cup Panko breadcrumbs
Instructions
Preheat oven to 375°F (190°C).
Peel the outer layers of the Vidalia onions and slice about 1/2 inch off the top. Trim the root end slightly so the onions sit flat.
Using a melon baller or small spoon, hollow out the center of each onion, leaving about 1/2-inch of the outer layer intact. Reserve the removed onion pieces for another recipe, if desired.
Brush the outside of each hollowed onion with 1 tablespoon of olive oil and place them upright in a baking dish.
In a medium skillet over medium heat, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic for about 1 minute until fragrant.
Add the thawed and drained spinach to the skillet. Cook for 2–3 minutes, stirring occasionally, to remove excess moisture.
In a mixing bowl, combine the cooked spinach, cream cheese, 3/4 cup of Parmesan cheese, salt, and black pepper. Stir until fully combined and creamy.
Spoon the spinach mixture evenly into the hollowed onions, pressing it down lightly to fill.
In a small bowl, mix the panko breadcrumbs with the remaining 1/4 cup of Parmesan cheese and chopped parsley (if using). Sprinkle this mixture over the stuffed onions.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the onions are tender and the topping is golden brown.
Let cool for 5 minutes before serving. Garnish with extra parsley, if desired.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 836 mg | 36% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 12.3 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 630 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
