10 medium red or yellow onions (4 lb)
6 slices bacon
1 teaspoon salt
1 teaspoon black pepper
3 garlic cloves, minced
15 oz baby spinach, trimmed and coarsely chopped (14 cups)
1 lb Italian sausage, casing removed (use spicy sausage if you like heat)
1 cup walnuts, chopped
1 cup dried cranberries or raisins
1/2 tablespoon fennel seeds, chopped
1 apple, skin removed and chopped
1 cup shredded cheese (use your fave cheese)

Make onion shells:
1) Preheat oven at 425F / 220C.

2) 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.

3) Arrange onion shells in baking pan, add 1/2 cup water and cover tightly with foil. Roast onion in middle of oven till tender but not falling apart, about 25 - 30 mins.

Make stuffing:
4) Cook bacon on skillet till crispy. Remove and let it cool on paper towel. Remove bacon fat from skillet but leave about 2 tablespoon in skillet.

5) Cook Italian sausage in skillet over medium heat. Separate them into tiny pieces while cooking. When cooked, about 8-10 mins, add onion, garlic, apple and fennel seeds.. Saute for about 5 mins till vegetables are soften. Add salt, pepper, walnuts and cranberries. Mix well for another 1 min. Crumble bacon into small pieces and add to skillet. Turn off heat, then add spinach. Stir continuously as the heat will cook the spinach. Let sausage mixture cool.

Stuff onion:
6)When the roasted onion is cool enough to handle, stuff it with the sausage mixture and top it with shredded cheese. Place stuffed onion in baking sheet.

7) Bake stuffed onion on top shelf in oven at 350 for about 10 - 15 mins till cheese has melted.