Creamed Spinach and Pearl Onions


  • 1/4 cup butter, cubed
  • 1 (14 oz) bag of frozen pearl onions, thawed and drained
  • 2 cups heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • kosher salt and black pepper to taste
  • 13 cups fresh baby spinach
  • In a large skillet, heat butter over medium heat, add pearl onions and cook and stir for 6-8 minutes or until tender.
  • Stir in heavy whipping cream and bring to a boil, reduce heat to a simmer and cook for another 6-8 minutes or until liquid is reduced by half.
  • Stir in cheese, salt and pepper.
  • Add baby spinach and cook covered for 3-5 minutes or until spinach is wilted, stirring occasionally.

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