Creamed Spinach With Roasted Cipollini Onions Recipes

CREAMED SPINACH WITH ROASTED CIPOLLINI ONIONS

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.

DOUBLE-CREAMED SPINACH WITH FRIED ONIONS

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.