Best Creamed Spinach With Roasted Cipollini Onions Recipes

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DOUBLE-CREAMED SPINACH WITH FRIED ONIONS



Double-Creamed Spinach with Fried Onions image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 2 to 3 servings

Number Of Ingredients 13

3/4 pound fresh spinach, cleaned
1 large onion
2 1/2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
Grapeseed or vegetable oil
1/2 fennel bulb
3/4 teaspoon extra-virgin olive oil
1 clove garlic, minced
2 tablespoons Herbsaint (see Cook's Note)
1/2 cup whole milk
1 tablespoon butter
1/4 teaspoon grated nutmeg
2 to 3 tablespoons freshly grated Parmesan

Steps:

  • Bring a large pot of generously salted water to a boil. Add the spinach. As soon as it's wilted and tender, drain and run under cold water. When the spinach is cool enough to handle, squeeze out any excess water. If you have used whole spinach with long stems, roughly chop it; you should have 1 1/2 cups of chopped spinach.
  • Slice half of the onion into thin disks, and break the disks into rings with your hands. Mix 1 tablespoon of the flour with a bit of salt and pepper, and toss the onion rings in the flour.
  • Heat 1 inch of grapeseed oil to 350 degrees F in a large, deep saute pan or Dutch oven. Add a handful of the onion rings to the oil, making sure they have room to move. Fry in the oil until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate to drain. (If desired, keep the fried onions warm in a 200 degrees F oven.)
  • Finely mince the fennel and the remaining onion half. Heat a medium saute pan over medium heat and glaze it with the olive oil. Add the fennel, onion, garlic and a few pinches of salt, and cook until the onion is translucent; you don't want it to brown. Add the remaining 1 1/2 tablespoons flour and stir. When the flour has gathered up all the onion mixture, add the Herbsaint and bring to a boil. Let it reduce by half before stirring in the milk to make a bechamel. Season to taste with salt and pepper. Cook at a low simmer until the sauce thickens to the point where it coats the back of a spoon, and where drawing your finger down the spoon leaves a clear line.
  • Pour half of the bechamel into a blender along with 1/2 cup of the spinach. Blend until completely smooth. Add the remaining spinach to the pan with the remaining bechamel, then add the spinach puree. Heat, stirring, and season with salt and pepper. Finish by stirring in the butter, nutmeg and Parmesan. Transfer the creamed spinach to a serving dish, and top with the fried onions.

HOLIDAY CREAMED SPINACH



Holiday Creamed Spinach image

My mother made a variety of spinach dishes when I was growing up. This rich, delicious creamed version is the only one that stayed with me through the years.-Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 9

4 packages (10 ounces each) fresh spinach, trimmed
2 tablespoons butter
2 medium onions, finely chopped
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
2 cups whole milk
1/2 cup heavy whipping cream
1/2 cup grated Parmesan cheese

Steps:

  • In a Dutch oven, place steamer basket over 1 in. of water. Place a fourth of the spinach in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 3-4 minutes or just until spinach is wilted. Transfer to a colander; drain. Repeat with remaining spinach. , When spinach is cool enough to handle, squeeze dry. Coarsely chop spinach., In clean Dutch oven, heat butter over medium-high heat. Add onions; cook and stir until tender. Stir in flour, salt and white pepper until blended; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheese and spinach; heat through.

Nutrition Facts : Calories 129 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 357mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

AMAZINGLY EASY THREE-INGREDIENT CREAMED SPINACH



Amazingly Easy Three-Ingredient Creamed Spinach image

My mother has been making this for years. She found the recipe in one of her church cookbooks from Hawaii. I really like this recipe because not only does it taste great, but using only three ingredients it is easy and can be ready quickly. We always double the recipe to use a pint of sour cream and the whole packet of the Lipton mix.

Provided by Leilani

Categories     Lunch/Snacks

Time 17m

Yield 2-4 serving(s)

Number Of Ingredients 3

2 (10 ounce) boxes frozen chopped spinach
0.5 (1 1/4 ounce) envelope Lipton Onion Soup Mix
1 cup sour cream

Steps:

  • Put frozen spinach in a medium size sauce pan.
  • Turn heat to medium and heat spinach until it thaws completely.
  • Add soup mix and sour cream.
  • Stir until heated completely.

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