Spinach with cream and onions
4 servings
120 minutes
Spinach with cream and onion is a classic dish of French cuisine that embodies tenderness and sophistication. Its origin is linked to the traditions of French chefs who aimed to highlight the natural flavor of vegetables enriched with a creamy texture. This recipe impresses with its depth of flavor: juicy spinach unfolds under the influence of cream and milk, while shallots and garlic add a mild spiciness. Nutmeg provides warm spice, and crème fraîche finishes the composition with a light tanginess. As a final touch, baking with Parmesan creates an appetizing crispy crust, turning the dish into a true gastronomic masterpiece. It pairs perfectly with meat or fish dishes and can also serve as a standalone treat for dinner in a cozy setting.
1
Melt the butter in a thick-walled ceramic dish or skillet over medium heat. Add the shallots and garlic. Sauté, stirring, for 2 minutes until softened. Add the spinach in 4 batches, turning each batch with tongs or a spatula before adding the next.
- Butter: 3 tablespoons
- Shallot: 2 pieces
- Finely chopped garlic: 2 cloves
- Spinach: 900 g
2
Add flour and cook, stirring constantly, until all the flour is mixed with the spinach. Gradually pour in the cream and milk. Bring to a boil, reduce the heat, and cook, stirring occasionally, until the spinach is tender and the sauce thickens (1.5 hours).
- Wheat flour: 1 teaspoon
- Cream 30% fat: 1.5 glass
- Whole milk: 0.5 glass
3
Add nutmeg, crème fraîche, salt, and pepper. Remove from heat.
- Ground nutmeg: 0.3 teaspoon
- Creme fraiche: 0.3 glass
- Coarse salt: to taste
- Ground black pepper: to taste
4
If desired, preheat the oven to high temperature. Transfer the spinach to a heatproof dish and sprinkle with cheese. Place the dish in the oven for 2 minutes until the cheese is golden brown. Serve at the table.
- Parmesan (Parmigiano Reggiano): 60 g
