4 med. sized vidalia onions
1 lb. fresh spinach
2 tbsp. butter, melted
1/4 c. light cream
Salt and pepper to taste
Dash of cayenne pepper

Peel onions and core out a hole in each center. Place in a steamer rack over simmering water and steam until soft, yet still firm, about 5 minutes. Remove from heat and cool. Wash spinach well. Remove stems. Cook one minute in the water that still clings to the leaves. Drain and chop spinach and saute in melted butter. Add light cream and cook, uncovered, until fairly dry. Season with salt and pepper.

Fill onions with spinach mixture. Sprinkle with cayenne pepper and, if desired, Parmesan cheese. Bake in a 350 degree oven in a greased shallow pan until heated through. Or wrap in foil and place on charcoal grill to heat while you are grilling.