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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.

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