Directions:

Peel onions and cut 1/2 inch off tops and bottoms. Place onions in a large sauce-pan. Cover with boiling water. Cook until tender, about 20 minutes; drain. Cool slightly.

Carefully remove inside layers of onions, separating into eight individual shells (refrigerate remaining onion for another use). Drain on paper towels.

In a skillet, cook beef and sausage over medium heat until no longer pink; drain. Add spinach; cook and stir for 2 minutes. Remove from the heat; stir in the remaining ingredients. Spoon into the onion shells. Place in a greased 12x9x2 in. baking pan.

Bake, uncovered, at 350 for 15-20 minutes or until heated through and lightly browned.