Baby Onions With Spinach and Parmesan |
|
 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
This gratin is a great twist on the traditional creamed onions served with your holiday meal. From Good Food Magazine November 1988. Ingredients:
2 lbs baby onions |
3 tablespoons unsalted butter |
1 garlic clove, minced |
8 ounces fresh spinach, stems removed, rinsed well |
3/4 cup freshly grated parmesan cheese |
1/4 cup heavy cream |
salt & freshly ground black pepper |
3 tablespoons dry breadcrumbs |
Directions:
1. Heat oven to 400 degrees.
2. Place onions in large heavy saucepan and add water to cover. Heat to boiling. Reduce heat and simmer uncovered until barely tender, 7-10 minutes. Drain and let cool slightly. Slip off skins and trim root ends.
3. Melt 2 T. butter in same saucepan over medium heat. Add garlic and cook, stirring constantly, until fragrant, 1-2 minutes. Add spinach and cook, stirring frequently, until spinach is wilted and liquid evaporates, about 5 minutes. Stir in 1/2 cup Parmesan and the cream. Add onions and combine. Season with salt and pepper. Transfer to shallow 1-quart baking dish.
4. Combine remaining 1/4 cup Parmesan cheese and the bread crumbs and sprinkle evenly over onion mixture. Bake in oven until top is browned, about 20 minutes. Serve hot.
|
|