Creamed Pearl Onions with Spinach


4 tablespoons (1/2 stick) unsalted butter
¼ cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
1-1/2 cups whole milk
1 10-ounce package frozen chopped spinach, defrosted

1/2 cup freshly grated Parmesan cheese

1 teaspoon tablespoon kosher salt
Few gratings freshly ground black pepper
12 ounces
Melissa’s Assorted Pearl Onions, blanched and peeled


1 cup panko

½ cup finely grated Parmesan cheese

1/3 cup finely chopped fresh parsley

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

3 1/2 Tbsp. melted butter

Preheat the oven to 425
º F.

Melt the butter in a heavy-bottomed saute pan over medium heat. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add Parmesan cheese and mix well. Season, to taste, with salt and pepper. Stir in pearl onions.


Meanwhile mix together topping ingredients.

Transfer to a baking dish and sprinkle with topping. Bake until breadcrumbs are deep golden brown and cream is bubbling around the edges, 25–30 minutes. Let rest 10 minutes before serving.