Creamed spinach with roasted cipollini onions and toasted bread crumbs
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Serves 4-6 Servings


    • 2 pounds cipollini onions
    • 1 cup balsamic vinegar
    • 1/2 cup honey
    • 1 tablespoon unsalted butter
    • 1 onion, minced
    • 2 garlic cloves, minced
    • 4 (12-ounce) bags fresh spinach, stemmed and washed
    • 2 cups heavy cream
    • 1 teaspoon grated nutmeg
    • 2 cups panko breadcrumbs


Baking Directions:

Place the unpeeled onions in a bowl and cover with very hot water. Set aside for 15 minutes to soften the skins. Drain the onions, then peel and pat dry. Heat a large skillet over high heat and add a 2-count of oil. Add the onions and saute until they are golden brown all over, about 10 minutes. Add the vinegar and honey, reduce the heat to medium, and cook until the mixture has reduced to a syrup and the onions are soft, about 20 minutes. Preheat the oven to 400° F.Heat a large pot over medium heat. Drizzle with a 2-count of oil, add the butter, and stir it around until it melts. Add the onions and garlic and saute until soft, about 5 minutes. Add the spinach in batches, pushing it down into the pan with a wooden spoon to help it wilt and adding more spinach as soon as there is room in the pot. Cook the spinach until it is dry, then reduce the heat and add the cream and nutmeg. Stir and cook for 10 minutes. Season with salt and pepper.Pour the creamed spinach into a baking dish and top it with the onions and the panko. Bake until the breadcrumbs are golden brown, about 15 minutes. Serve hot.