Best Creamed Spinach With Roasted Cipollini Onions And Toasted Bread Crumbs Recipes

Creamed Spinach With Roasted Cipollini Onions image

Provided by Brookelynne26

Categories Spinach

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs cipollini onions
extra virgin olive oil
1 cup balsamic vinegar
1/2 cup honey
1 tablespoon unsalted butter
1 onion, minced
2 garlic cloves, minced
4 (12 ounce) bags fresh spinach, stemmed and washed
2 cups heavy cream
1 teaspoon grated nutmeg
salt and pepper, to taste
2 cups panko breadcrumbs, bread crumbs

Steps:

Place unpeeled onions in a bowl and cover with very hot water. Set aside for 15 minutes to soften skins. Drain onions, then peel and pat dry. Heat a large skillet over high heat and add a - count of olive oil. Add the onions and saute until golden brown all over, about 10 minutes. Add the vinegar and honey, reduce heat to medium, and cook until mixture has reduced to a syrup and onions are soft, about 20 minutes.
Preheat oven to 400°F.
Heat a large pot over medium heat. Drizzle with a 2-count of olive oil, add butter, and stir around until it melts. Add onions and garlic and saute until soft, about 5 minutes. Add spinach in batches, pushing down into pan with a wooden spoon to help it wilt and adding more spinach to the pot as soon as room is available. Cook spinach until it is dry, then reduce heat and add cream and nutmeg. Stir and cook for 10 minutes, Season with salt and pepper.
Pour the spinach into a baking dish and top with onions and panko. Bake until bread crumbs are golden brown, about 15 minutes. Serve hot.6.

Nutrition Facts : Calories 651, Fat 34.4, SaturatedFat 20.2, Cholesterol 113.8, Sodium 497.8, Carbohydrate 78.2, Fiber 9.7, Sugar 34, Protein 15.3

Creamed Spinach image

Provided by Kay Chun

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

3 pounds adult spinach (from five 10-ounce bags), tough stems removed
3 tablespoons unsalted butter
1/4 cup finely chopped shallot
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy cream
Salt and black pepper
1/4 cup sour cream

Steps:

In a large pot, bring ½ inch of water to a boil over high. Add spinach in 3 batches, stirring until each batch is wilted before adding another, until all of the spinach is wilted, about 3 minutes. Drain in a colander and run under cold water until cool. Drain again, pressing out excess water, then coarsely chop for a total of 4 packed cups.
In the same pot, melt 2 tablespoons of the butter over medium-low. Add shallot and cook, stirring, until softened with no color, about 2 minutes. Stir in garlic until fragrant, 30 seconds. Add the remaining 1 tablespoon butter and stir until melted, then add flour and cook, stirring constantly, until flour is light golden but the shallots still have no color, about 3 minutes. While whisking constantly, drizzle in milk and cream until smooth, and season with salt and pepper. Bring to a simmer, then add chopped spinach and season with salt and pepper. Cook, stirring, until the spinach is totally incorporated and the sauce is thickened, 2 to 3 minutes. Stir in sour cream until combined. Transfer to a bowl and serve warm.