The famous Berghoff's restaurant, in Chicago, closed it's doors this past week after 107 years in business. Their recipes were a closely guarded secret but they did share the ingredient list for their famed creamed spinach. The Chicago Tribune food editors played around with the list and came up with this recipe, which tastes exactly like the spinach at the restaurant.
- 1⁄4 cup unsalted butter
- 1 small onion, finely chopped
- 3 tablespoons flour
- 1 cup milk or 1 cup half-and-half
- 1 teaspoon instant chicken bouillon granules or 1 teaspoon bouillon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄4 teaspoon white pepper
- 2 (10 ounce) packages frozen chopped spinach, thawed
- Melt the butter in a medium skillet. Add the onion; cook over medium heat until tender, 5-6 minutes. Stir in the flour; cook 1 minute, stirring constantly. Whisk in the milk. Cook, stirring often, until mixture comes to a boil and thickens. Stir in the chicken base, salt, nutmeg and pepper. Set aside.
- Squeeze the thawed spinach to remove as much water as possible. Add the spinach to the cream sauce; mix well. Cook until spinach absorbs some of the sauce, about 5 minutes.