CREAMED SPINACH AND PEARL ONIONS

Creamed Spinach and Pearl Onions image

Yield serves 4

Number Of Ingredients 10

Previous Next

1 1/4 pounds spinach, tough stems discarded, leaves rinsed well (do not pat dry)
10 ounces white pearl onions (2 1/2 cups)
5 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups milk
3/4 cup chopped slab bacon (3 ounces)
1/2 cup heavy cream
Coarse salt and freshly ground pepper
Pinch of freshly grated nutmeg
2 teaspoons fresh lemon juice

Steps:

Heat a large pot over high heat until hot. Cook the spinach (with water still clinging to the leaves) in the pot, covered, until beginning to wilt, about 1 minute. Stir, and cook, covered, 1 minute more. Uncover; stir the spinach until completely wilted.
Transfer the spinach to a colander; rinse under cold water. Squeeze dry in a clean kitchen towel. Finely chop; set aside.
Bring a medium saucepan of water to a boil. Add the onions; cook until the skins soften, about 3 minutes. Remove the onions with a slotted spoon (reserve the water in the pot); rinse. Trim the root ends, and remove the skins. Halve the onions, if large. Return the onions to the cooking water. Cook until tender, about 10 minutes. Drain, and rinse.
Melt 4 tablespoons butter in a medium saucepan over medium heat. Add the flour, and whisk until smooth. Whisking constantly, pour in the milk in a slow, steady stream. Boil, whisking constantly, 1 minute. Remove from heat.
Melt the remaining tablespoon butter in a large saucepan over medium heat. Add the bacon; cook, stirring occasionally, until well browned, about 6 minutes. Stir in the onions and spinach. Stir in the cream and reserved milk mixture. Add 1 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Cook, stirring, until heated through and thick, about 10 minutes (do not boil). Stir in the lemon juice. Season with salt and pepper.