Creamed Spinach with Onions

We dressed up the traditional cream-meets-greens recipe just a little, adding sweet pearl onions, bits of smoky bacon, and a dash of fragrant grated nutmeg. Make it a day ahead, and you'll give all these tastes time to meld.

  • Servings: 4
Creamed Spinach with Onions

Source: Martha Stewart Living, November 2006


  • 1 1/4 pounds spinach, tough stems discarded
  • 10 ounces white pearl onions
  • 5 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups whole milk
  • 3/4 cup chopped slab bacon (3 ounces)
  • 1/2 cup heavy cream
  • Coarse salt and freshly ground pepper
  • Pinch of freshly grated nutmeg
  • 2 teaspoons fresh lemon juice


  1. Wash spinach, and drain, but do not dry. Transfer to a large skillet. Cover, and cook over medium-high heat, stirring once, until wilted, about 3 minutes. Drain. Let cool slightly; squeeze out any excess liquid. Finely chop; set aside.

  2. Bring a medium saucepan of water to a boil. Add onions, and cook until skins soften, about 3 minutes. Remove with a slotted spoon (reserve water in pan); rinse under cold water. Trim root ends, and remove skins; halve if large. Return water to a boil. Add onions, and cook until tender, about 10 minutes. Drain, and rinse under cold water.

  3. Melt 1/4 cup butter in a medium saucepan over medium heat. Add flour; cook, whisking, 5 minutes. Add milk in a slow, steady stream, whisking constantly. Boil, whisking, 1 minute. Remove from heat.

  4. Melt remaining tablespoon butter in a large saucepan over medium-high heat. Add bacon; cook, stirring occasionally, until well browned, about 6 minutes. Stir in onions and spinach. Stir in cream and reserved milk mixture. Add 1 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg. Reduce heat to medium-low; cook, stirring, until thickened, about 10 minutes (do not boil). Stir in lemon juice. Season with salt and pepper.

Cook's Notes

Can be refrigerated in an airtight container up to 2 days; reheat in an oven heated to 300 degrees to serve.


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