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Author Notes: Growing up this was always my favorite Thanksgiving dish which was made by my Aunt Sue. While the original recipe was delicious, it relied heavily on processed foods including french onion soup packets. I removed these items the past couple of years in favor of more natural but just as tasty ingredients. As a tip, if you have any leftovers, it makes a great spread to put on that Thanksgiving leftover sandwich. —Abduffy
- 1 clove garlic unpeeled
- 2 pounds chopped frozen spinach drained of excess water.
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 medium sized yellow onions finely diced
- 2 tablespoons dijion mustard. I like Grey Poupon.
- 1/2 tablespoon Worcestershire sauce
- 2 tablespoons brown style Ale like New Castle.
- 32 ounces full fat sour cream
- 1/2 cup finely ground good quality parmesan cheese
- 1/3 cup finely ground good quality romano cheese
- 1 tablespoon freshly ground nutmeg
- 1 tablespoon ground black pepper
- Preheat oven to 350 degrees.
- Rub bottom and sides of 13 x 9 inch baking dish with garlic clove. Discard remaining garlic.
- In large saucepan heat olive oil and butter until melted.
- Add diced onions to oil/butter mixture and let cook until lightly browned and translucent, stirring frequently. Approximately 10 minutes.
- Add mustard and Worcestershire sauce to onion mixture and let cook until onions are dark brown, stirring frequently. Approximately 10 minutes. Place onions in large bowl.
- De-glaze the pan with the ale and place remaining liquid in bowl with onions.
- In large bowl, combine spinach with sour cream, both cheeses, nutmeg, and pepper.
- Add onion mixture to spinach mixture and stir until combined.
- Place final mixture in prepared baking dish and cover with aluminum foil. Bake for 40 minutes and remove from oven.
- Remove foil from top and stir. Place back in oven for an additional 10 minutes, or until mixture is slightly brown on top.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
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