4 cups chopped yellow onions (2 large) 1/4 cup flour 1/4 teaspoon grated nutmeg 1 cup heavy cream 2 cups milk 3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages) 1 cup freshly grated Parmesan cheese 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup grated Gruyere cheese Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot. Episode#: IG1A02 Copyright © 2003 Television Food Network, G.P., All Rights Reserved |