Creamed Spinach with Pickled Onions and Raclette Cheese
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 921
- Total Fat
- 76
- Saturated Fat
- 44
- Carbohydrates
- 19
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 44
- Cholesterol
- 233
- Sodium
- 1130
- Total: 25 min
- Active: 25 min
Ingredients
Kosher salt and freshly ground black pepper
2 pounds spinach
1 cup cider vinegar
1 1/2 teaspoons sugar
1 red onion, finely diced
1/2 stick (4 tablespoons) unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
1 cup milk, as necessary
One half-wheel raclette cheese (about 2 pounds)
Directions
Special equipment:
Kitchen torch- Blanch the spinach in boiling water until tender, then drain, squeeze dry and chop. Bring a large pot of salted water to a boil. Add the spinach to the boiling water and cook until tender, then drain. When the spinach is cool enough to handle, squeeze dry and chop. Set aside.
- Meanwhile, combine the vinegar, 1 tablespoon of salt, sugar and onions in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat, drain the onions with a slotted spoon and let cool on a plate.
- Meanwhile, melt the butter in a large skillet over medium-low heat. Add the flour and whisk to combine. Cook, whisking, until the flour is cooked out and a roux forms, about 2 minutes. Add the cream and bring to a boil, whisking, until thick, about 2 minutes. Add the pickled onions and spinach and stir until fully incorporated. Continue to cook until the mixture is thick and creamy, about 5 minutes. Stir in up to 1 cup milk, as necessary, if the sauce is too thick. Season with salt and pepper. Transfer to a serving bowl.
- 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, scrape the melted edge of the raclette and pour the melted cheese right over the bowl of creamed spinach. Serve immediately!