Stuffed Onions Florentine - cooking recipe

Ingredients

6 large onions (3 1/2 lb.)
1/4 c. water
1/2 lb. pork sausage, crumbled
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
3/4 c. shredded Cheddar or Swiss cheese
1 egg
6 Tbsp. buttered bread crumbs

Preparation

Peel onions; cut 1/2-inch slice off sprout end and just enough off the root end to allow onion to sit flat.
In shallow baking dish, arrange onions, add water and cook on High, covered, for 11 to 13 minutes or until partially cooked.
Carefully remove centers of onion as they pop up, leaving 1/4 to 1/2-inch shell.
Chop enough onion centers to make 1/4 cup. (Freeze remaining onion centers for later use.)