Beef And Onion Supreme
|Bermuda onion||3 Medium|
|Ground chuck||1 1⁄2 Pound|
|Garlic||1 Clove (5 gm), crushed (Large Sized)|
|Frozen chopped spinach||10 Ounce|
|Rosemary leaf||1 Teaspoon, crumbled|
|Pepper powder||1⁄4 Teaspoon|
|Instant chicken broth/1 teaspoon granulated chicken bouillon||1 Tablespoon|
|Water||1 1⁄4 Cup (20 tbs)|
|Light cream/Table cream||1 Cup (16 tbs)|
|White bread slices||1 Cup (16 tbs) (Around 2 Slices Of Soft Pieces)|
|Butter/Margarine||2 Tablespoon, melted|
1 Cook unpeeled onions in boiling salted water 15 minutes; drain.
Let stand until cool enough to handle, then peel and cut in half.
2 While onions cook, brown ground chuck in a large skillet; remove with a slotted spoon; reserve.
Saute garlic in same skillet; push to one side.
3 Add frozen spinach block; cook, breaking up spinach as it thaws until spinach liquid has completely evaporated.
Return ground beef to skillet with salt, rosemary, pepper, chicken broth, and water; stir to blend well.
4 Arrange 6 onion halves in a 13x9x2-inch baking dish.
Spoon meat mixture over; arrange remaining onion halves, cut side up, on meat.
Pour cream over all; cover.
5 Bake in moderate oven (375Â°)for 50 minutes.
Toss bread crumbs and melted butter or margarine together in a small bowl.
Sprinkle over onions.
Bake, uncovered, 10 minutes longer, or until bread crumbs are golden.