Italian Stuffed Onions - cooking recipe

Ingredients

4 medium onions or 4 large onions, peeled
olive oil flavored cooking spray
1 -2 tablespoon butter, preferably unsalted
2 garlic cloves, finely minced (I generally mince onions and garlic in my mini processor as it's so much easier than chopping)
1 large potato, coarsely grated
sea salt, to taste
fresh ground pepper, to taste
1/2 teaspoon thyme or 1/2 teaspoon thyme, to taste
mixed Italian herbs, to taste (optional, your choice, I add a blend of rosemary and sage which I really like)
1 teaspoon lemon juice (optional ( don't add lemon juice if you don't like citrus flavours!)
1 -2 cup baby spinach leaves, chopped (it's okay to include the stems)
125 g freshly grated parmesan cheese
3 large eggs, lightly whipped
2 tablespoons grated fresh parsley

Preparation

Preheat oven to 200\u00b0C/400\u00b0F/6 gas mark.
Cook the onions in plenty of rapidly simmering water for about 15 minutes; drain well, cut in half and scoop out about two-thirds of the centre; chop up the inner section of the onions (or mince them in a mini processor) and place the outer rings on a lightly oiled oven tray.
Melt the butter in a heavy-bottomed, preferably non-stick, pan; add the onion and garlic and briefly saute them until they are tender; add the grated potato and cook briefly until the potato has softened and started to crisp; sprinkle with salt, ground pepper and thyme, to taste; and add optional, additional herbs (if using).
Add the lemon juice (if using), chopped baby spinach leaves and grated Parmesan and mix well to cool a little.
Then add the eggs and mix until the contents of the pan are well-combined, being careful not to scramble the eggs; check the seasoning and adjust if necessary.
Spoon the mixture into the onion rings, sprinkle with a little extra grated Parmesan and cook in the oven for about 15 minutes or until the tops are golden.
Serve with a sprinkling of parsley on top, as an accompaniment to your favourite grilled or roasted meat dish or BBQd meat.