Baked Onions with Herb Stuffing

Peel onions and cook for about 20 minutes in a pot of boiling salted water, drain and let cool. Rinse spinach and drain in a colander, press spinach and reserve resluting liquid. Sline the top off of each onion to create a lid. Remove several inner onion layers to create a hollow onion and season inside with salt. Finely chop inner onion pieces. Peel garlic, squeeze with a garlic press. Heat 2 tablespoons oil in a pan and saute chopped onion, spinach and garlic. Add vegetable broth, pepper and herbs and fry everything while stirring for 5 minutes. Beat eggs in a bowl with cream and salt and pour over spinach mixture. Let thicken over low heat for 8 minutes. Fill hollow onion with spinach mixture and place onions in a greased baking dish. Preheat the oven to 200°C (approximately 400°F). Pour reserved spinach water and a little water into the pan. Sprinkle onions with remaining oil and cook for 30 minutes in the preheated oven.