Baby Onions With Spinach and Parmesan
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
8
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
- Heat oven to 400 degrees.
- 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.
- 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.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!