炸豌豆打成粉末狀，中途加入一些植物油，稠稠的糊狀就可以了，加入一點點鹽，塗在洗幹淨的花菜上。烤箱預熱450度，烤25-35分鍾。花菜微微甜，又有豌豆的清香，好吃極了。另外，酥脆的外皮加軟糯的芯，口感也很好~
釀洋蔥，菠菜，西芹，腰果，都是有益健康的東西，釀在洋蔥裏，非常的美味。
本來打了中文，不小心弄丟了，大家看英文吧，培根和黃油都沒加，一樣好吃~
Ingredients
10 medium red and yellow onions (4 lb)1 lb sliced bacon, cut crosswise into 1-inch-wide pieces
3 celery ribs, cut crosswise into 1/2-inch-thick slices
1 teaspoon salt
1 teaspoon black pepper
3 garlic cloves, minced
15 oz baby spinach, trimmed and coarsely chopped (14 cups)
1 (9-inch) round loaf country-style bread (1 1/4 lb), cut into 1/2-inch cubes (10 cups), lightly toasted
2 cups salted roasted cashews (10 oz), coarsely chopped
1 stick (1/2cup) unsalted butter, melted
1 1/4 cups turkey giblet stock
Preparation
Make onion shells:Cut a 1/2-inch-thick slice from tops of onions, discarding tops, and trim just enough from bottoms for onions to stand upright. Scoop out all but outer 2 or 3 layers from each using a small ice cream scoop or spoon (don't worry if you make a hole in the bottom), reserving scooped-out onion and onion shells separately.
Make stuffing:
Coarsely chop enough scooped-out onion to measure 3 cups.
Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to paper towels to drain, reserving about 1/3 cup fat in skillet.
Add chopped onion, celery, salt, and pepper to skillet and sauté over moderately high heat, stirring, until vegetables are softened, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl and stir in spinach, bread, cashews, butter, 1 cup stock, and bacon, then cool completely.
Roast onions:
Preheat oven to 425°F.
Arrange onion shells, open sides up, in a 13- by 9- by 2-inch baking pan, then add 1/2cup water and cover pan tightly with foil. Roast onions in middle of oven until tender but not falling apart, 25 to 30 minutes.
Stuff and bake onions:
Reduce oven temperature to 350°F.
Transfer shells to a work surface and pour off water in pan. Fill shells with stuffing, mounding it, and return to pan. Reserve 5 to 7 cups stuffing for turkey cavity, then put remaining stuffing in a buttered shallow 3 1/2-quart baking dish and drizzle with remaining 1/4 cup stock. Bake stuffed onions and stuffing in dish in middle of oven, uncovered, until heated through, about 25 minutes.
Cooks' notes:
• Stuffing can be prepared and onions can be stuffed 1 day ahead and chilled, covered. Bring stuffed onions to room temperature before baking.
