Daniel Boulud'S Stuffed Sweet Onions - cooking recipe

Ingredients

2 bunches spinach
2 bunches Swiss chard
fresh thyme to taste
fresh rosemary to taste
fresh tarragon to taste
1/4 c. mascarpone cheese
6 sweet onions
olive oil
1/2 c. chicken stock or broth
1/4 c. fresh bread crumbs, tossed in melted butter

Preparation

Preheat oven to 300\u00b0.
Remove stems from spinach and chard; wash leaves well and blanch in boiling water for 1 minute.
Drain, plunge into cold water and drain again.
Squeeze out excess water or use a salad spinner.