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Creamed Spinach With Pickled Onions and Raclette Cheese

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  • Level: Easy
  • Total: 45 min
  • Active: 40 min
  • Yield: 4 to 6 servings
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2 pounds spinach

1 cup cider vinegar 

1 tablespoon salt 

1/2 tablespoon sugar 

1 red onion, finely diced 

1/2 stick (4 tablespoons) butter 

1/4 cup all-purpose flour 

1 cup heavy cream 

2 pounds raclette cheese 


  1. Blanch the spinach in boiling water until tender, then drain, squeeze dry and chop.
  2. Add vinegar, salt, sugar and onions to a small saucepot and bring to a boil. When sugar has dissolved, remove from heat, strain and let cool.
  3. Add butter to a large skillet and melt. Add flour and whisk to combine. Cook, whisking, until flour is cooked out and a roux forms, about 2 minutes. Add the cream and bring to a boil until thick, about 2 minutes. Add the onions and spinach and mix until fully incorporated. Continue to cook until thick and creamy, about 5 minutes. Transfer to a serving bowl.
  4. Meanwhile, using a kitchen torch or broiler, melt the flat, cut edge of the raclette until golden and bubbly. Using a small metal spatula or spoon, wipe the melted edge of the raclette and pour the melted cheese right over the bowl of spinach. Serve!