Baked Spinach-Stuffed Onions - cooking recipe

Ingredients

8 to 10 onions (white preferred but yellow will work)
1/2 c. onion, finely chopped
3 Tbsp. olive oil
3 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 tsp. salt
4 oz. Feta cheese, crumbled
16 oz. Ricotta cheese
2 eggs, beaten
1/4 tsp. nutmeg
garlic powder to taste
1 c. chicken stock

Preparation

Boil whole onions in outer skins for 20 minutes.
Drain and cool.
Peel skin and lift out center core.
Be sure to slice at least 1-inch from stem end of onion so inner core pops out easily. Chop remaining small inner cores of the onions and saute these in olive oil until tender.
Add spinach and cook over medium heat until all liquid has evaporated.
Stir in remaining ingredients except chicken broth.
Add salt, pepper and garlic to taste.
Place onion cups in shallow baking pan; fill with spinach mixture.
Pour chicken broth over onions.
Cover with foil and bake at 350\u00b0 for 30 minutes.
Uncover and bake an additional 15 minutes.
Garnish with parsley and peeled tomato skins rolled into rose shapes.