Recipies

6 tablespoons unsalted butter, plus more for buttering the dish
2 lbs fresh baby spinach
1 small yellow onion, finely chopped
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
1 3/4 cups whole milk, plus more as needed
1/2 cup heavy cream

In a large frying pan or sauté pan over medium heat, melt 1/2 tablespoon of the butter. Add the spinach and cook, stirring often, just until barely wilted (you will have to do this in batches, add another ½ tbsp. butter as needed while cooking the spinach). Transfer to a fine-mesh sieve and press to remove as much liquid as possible. Transfer to a cutting board and roughly chop (if you like it more finely cut, cut it as you like it!). Set aside.

In the same pan, melt the remaining 5 tablespoons butter over medium heat. Add the onion and a sprinkle of salt and cook, stirring, until golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. Gradually whisk in the milk, stirring until smooth. Whisk in the cream. Bring to a bubbling simmer and cook, stirring, until the sauce thickens slightly, 2 or 3 minutes. Season to taste with salt and pepper.

Stir in the reserved spinach. Gently warm through, adding a little more milk if you like a thinner consistency. Serve at once.
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