Baby Onions With Spinach and Parmesan

This gratin is a great twist on the traditional creamed onions served with your holiday meal. From Good Food Magazine November 1988.

• Ready In: 45 mins
• 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

1. Heat oven to 400 degrees.
2. 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.
3. 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.
4. 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.