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
- Serves 10-12
clove garlic unpeeled
chopped frozen spinach drained of excess water.
medium sized yellow onions finely diced
dijion mustard. I like Grey Poupon.
brown style Ale like New Castle.
full fat sour cream
finely ground good quality parmesan cheese
finely ground good quality romano cheese
freshly ground nutmeg
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.