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1/2 cup frozen chopped spinach, thawed 1 tablespoon butter or margarine 1 tablespoon olive oil 2 large onions, cut in half and thinly sliced 2 teaspoons brown sugar 5 ounces crumbled Gorgonzola cheese or 4 ounces blue cheese 3 large eggs 1 1/2 cup half-and-half 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/8 teaspoon pepper Garnish: crumbled Gorgonzola cheese Drain spinach well, pressing between paper towels to remove excess moisture; set aside. Melt butter in a large skillet over medium heat; add oil and onions, saute 5 minutes. Stir in sugar and cook, stirring occasionally, 20 minutes or until onion is caramel colored. Reserve 1/4 cup onion; spoon remaining onions mixture evenly into 6 lightly greased 6-ounce custard cups. Sprinkle with cheese. Whisk together eggs, and next 4 ingredients until blended. Stir in spinach. Spoon evenly over cheese and place custard cups in a 13x9-inch dish. Add hot water to dish to a depth of 1 inch. Bake at 350 degrees for 30-40 minutes or until almost set. Remove cups from dish and let stand for 10 minutes; remove from mold and top with reserved onions. Garnish if desired. Yield: 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |