Prep 30 mins
Cook 30 mins
This was a Grand Prize Winner from Southern Living, December 1999.
- 1⁄2 cup frozen chopped spinach, thawed
- 1 tablespoon unsalted butter or 1 tablespoon unsalted margarine
- 1 tablespoon olive oil
- 2 large onions, cut in half and thinly sliced
- 2 teaspoons brown sugar or 2 teaspoons Splenda brown sugar blend
- 5 ounces crumbled gorgonzola (2/3 cups)
- 3 large eggs
- 1 1⁄2 cups half-and-half
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄8-1⁄4 teaspoon fresh ground black pepper
- 1 pinch crushed red pepper flakes (optional)
- crumbled gorgonzola (optional)
- Preheat oven to 350ºF.
- Drain spinach well, pressing between paper towels to remove excess moisture; set aside.
- Melt butter in a large skillet over med heat; add oil and onion, and sauté 5 minutes.
- Stir in sugar or sugar substitute, and cook, stirring occasionally, 20 more minutes or until onion is caramel colored.
- Reserve 1/4 cup onion; spoon remaining onion mixture evenly into 6 lightly greased 6 oz custard cups; sprinkle with cheese.
- Whisk together eggs and next 5 ingredients until blended.
- Stir in spinach.
- Spoon evenly over cheese, and place custard cups in a 13x9" pan.
- Add hot water to pan to a depth of 1"(Do so once the pan is in the oven).
- Bake for 30-40 minutes or until almost set.
- Remove cups from pan.
- Let stand 10 minutes; unmold and top with reserved onion.
- Garnish, if desired.
- *Note: This can be baked in a lightly greased 9" square baking dish.
Very Yummy! I would have liked a slightly stronger gorgonzola flavor so next time I will add more Gorgonzola. I cooked these ahead of time in the separate ramakins and reheated in a water bath in the microwave. Worked out great for the sedar meal, but I will make these throughout the year for guests. Very delicious and very elegant and the cook ahead is key!