Creamed Spinach With Caramelized Pearl Onions

by Katie of:

1 10 oz. bag pearl onions
2 T. butter
2 T. olive oil
1 14 oz. box fresh baby spinach leaves
1/2 t. salt
1/4 t. pepper
1/8 t. nutmeg
1 c. heavy cream

If using frozen onions, thaw according to instructions.  If using fresh, to peel - cut slits in the opposite end from the stem end in the shape of an X.  Drop into boiling pot of water for one minute, then remove to an ice bath.  Squeeze onions out of skins.  Melt butter and olive oil in large skillet and add onions.  Cook over medium heat, stirring often until browned and caramelized about 10 minutes.  Add in all of spinach and saute until spinach has wilted about 3-4 minutes.  Add in salt, pepper and grate in nutmeg.  Add in cream and cook until cream reduces and thickens a bit about 3 minutes more.  Serve immediately!