Best 7 Spinach N Onions Recipes

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Spinach n onions is a classic combination that can be used to create a variety of delicious dishes. Whether you're looking for a quick and easy side dish or a hearty main course, there's a recipe out there to suit your needs. With its vibrant green color and slightly bitter flavor, spinach is a healthy addition to any meal. Onions add a touch of sweetness and depth of flavor, making them the perfect partner for spinach. From simple sautéed spinach to creamy spinach dip, there are endless ways to enjoy this dynamic duo. So next time you're looking for something new to cook, reach for a bunch of spinach and a few onions. With just a few ingredients and a little bit of time, you can create a dish that's both delicious and nutritious.

Check out the recipes below so you can choose the best recipe for yourself!

DOUBLE-CREAMED SPINACH WITH FRIED ONIONS



Double-Creamed Spinach with Fried Onions image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 2 to 3 servings

Number Of Ingredients 13

3/4 pound fresh spinach, cleaned
1 large onion
2 1/2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
Grapeseed or vegetable oil
1/2 fennel bulb
3/4 teaspoon extra-virgin olive oil
1 clove garlic, minced
2 tablespoons Herbsaint (see Cook's Note)
1/2 cup whole milk
1 tablespoon butter
1/4 teaspoon grated nutmeg
2 to 3 tablespoons freshly grated Parmesan

Steps:

  • Bring a large pot of generously salted water to a boil. Add the spinach. As soon as it's wilted and tender, drain and run under cold water. When the spinach is cool enough to handle, squeeze out any excess water. If you have used whole spinach with long stems, roughly chop it; you should have 1 1/2 cups of chopped spinach.
  • Slice half of the onion into thin disks, and break the disks into rings with your hands. Mix 1 tablespoon of the flour with a bit of salt and pepper, and toss the onion rings in the flour.
  • Heat 1 inch of grapeseed oil to 350 degrees F in a large, deep saute pan or Dutch oven. Add a handful of the onion rings to the oil, making sure they have room to move. Fry in the oil until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate to drain. (If desired, keep the fried onions warm in a 200 degrees F oven.)
  • Finely mince the fennel and the remaining onion half. Heat a medium saute pan over medium heat and glaze it with the olive oil. Add the fennel, onion, garlic and a few pinches of salt, and cook until the onion is translucent; you don't want it to brown. Add the remaining 1 1/2 tablespoons flour and stir. When the flour has gathered up all the onion mixture, add the Herbsaint and bring to a boil. Let it reduce by half before stirring in the milk to make a bechamel. Season to taste with salt and pepper. Cook at a low simmer until the sauce thickens to the point where it coats the back of a spoon, and where drawing your finger down the spoon leaves a clear line.
  • Pour half of the bechamel into a blender along with 1/2 cup of the spinach. Blend until completely smooth. Add the remaining spinach to the pan with the remaining bechamel, then add the spinach puree. Heat, stirring, and season with salt and pepper. Finish by stirring in the butter, nutmeg and Parmesan. Transfer the creamed spinach to a serving dish, and top with the fried onions.

CREAMED SPINACH & PEARL ONIONS



Creamed Spinach & Pearl Onions image

When I was a culinary student, this creamy dish wowed me, and I don't even like spinach. This side is a keeper! -Chelsea Puchel, Pickens, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 7

1/4 cup butter, cubed
1 package (14.4 ounces) frozen pearl onions, thawed and drained
2 cups heavy whipping cream
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
10 ounces fresh baby spinach (about 13 cups)

Steps:

  • In a large cast-iron or other heavy skillet, heat butter over medium heat. Add pearl onions; cook and stir until tender, 6-8 minutes. Stir in cream. Bring to a boil; cook until liquid is reduced by half, 6-8 minutes., Stir in cheese, salt and pepper. Add spinach; cook, covered, until spinach is wilted, 3-5 minutes, stirring occasionally.

Nutrition Facts : Calories 307 calories, Fat 30g fat (18g saturated fat), Cholesterol 102mg cholesterol, Sodium 328mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

SPINACH 'N ONIONS



Spinach 'n Onions image

Nice way to serve spinach and so good for you! The secret is not to overcook the spinach. I like to add a few roasted pine nuts or pumkin seeds with a nice jolt of Marsala wine. I love to serve this recipe with recipe#399309. Just spoon the sauce over the spinach when it is on the plate MMMmm

Provided by Bergy

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

3 tablespoons lite olive oil
1 large red onion, thinly sliced
1 lb fresh spinach leaves, cleaned and stems removed
1 tablespoon fresh lemon juice
salt and pepper

Steps:

  • Heat oil in a skillet.
  • When it is hot but not smoking add onions.
  • Saute, stirring constantly, until the onion is carmelized, about 15 min let some of the onion get quite dark and crisp.
  • Add spinach, but only for a minute or two, stir until just wilted.
  • Add lemon juice and salt& pepper.
  • Serve.

CARAMELIZED ONION AND SPINACH DIP RECIPE BY TASTY



Caramelized Onion And Spinach Dip Recipe by Tasty image

Here's what you need: olive oil, fresh rosemary, medium yellow onions, garlic, frozen spinach, cream cheese, sour cream, mayonnaise, lemon zest, kosher salt, freshly ground black pepper, lemon juice, pita chip

Provided by Jordan Kenna

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 13

3 tablespoons olive oil
2 sprigs fresh rosemary
2 medium yellow onions, thinly sliced
1 clove garlic, minced
10 oz frozen spinach, 1 box, thawed and squeezed dry
4 oz cream cheese, room temperature
1 cup sour cream
½ cup mayonnaise
2 teaspoons lemon zest
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons lemon juice
pita chip, or toast, or crudités, for serving

Steps:

  • Heat the olive oil in the 2.5-quart saucepan over medium-high heat. Add the rosemary sprigs and fry until fragrant and the leaves are crisp, 1 minute. Using tongs, remove the rosemary and transfer to paper towels to drain. If any leaves are left behind in the oil, remove with a slotted spoon and transfer to the paper towels as well.
  • Return the pan with the oil to medium heat. Add the onions and cook, stirring occasionally, until soft and caramelized, 20-25 minutes.
  • Add the garlic and cook for 1 minute, until fragrant.
  • Stir in the spinach and cook for 2 minutes to evaporate any excess moisture. Add the cream cheese and cook, stirring, until completely melted and incorporated into the onions and spinach.
  • Remove the pan from the heat and stir in the sour cream, mayonnaise, lemon zest, salt, pepper, and lemon juice. Let cool to room temperature or cover with plastic wrap and refrigerate for up to 2 days.
  • Remove the rosemary leaves from the stems over a cutting board. Crush with your fingers or finely chop with a knife.
  • Transfer the dip to a serving dish and smooth the top. Sprinkle with the fried rosemary and serve with pita chips, toasted bread, or crudités.
  • Enjoy!

Nutrition Facts : Calories 368 calories, Carbohydrate 12 grams, Fat 34 grams, Fiber 2 grams, Protein 4 grams, Sugar 5 grams

SIRLOIN STEAK WITH SPINACH AND ONIONS



Sirloin Steak with Spinach and Onions image

This one-pan broiler meal comes with a side of sizzle, with tender sirloin steak sharing a skillet with spinach, onions, and sundried tomatoes. An easy olive relish dresses up this simple weeknight dinner.

Provided by Greg Lofts

Time 40m

Number Of Ingredients 9

1 1/4 pounds top sirloin steak, room temperature
Kosher salt and freshly ground pepper
1/3 cup mixed marinated pitted olives, chopped
1/4 cup chopped sun-dried tomatoes (from about 8)
1/4 cup extra-virgin olive oil, divided
1/4 cup white balsamic vinegar, divided
1 large onion, halved and thinly sliced
1 large bunch spinach (10 ounces), thick stems removed
Lightly toasted crusty bread and butter, for serving (optional)

Steps:

  • Preheat broiler on high with a large ovenproof cast-iron skillet on a rack 4 inches below element. Season steak with salt and pepper; let stand 10 minutes. Meanwhile, stir together olives, sun-dried tomatoes, and 1 tablespoon each oil and vinegar.
  • Swirl 1 tablespoon oil into hot skillet. Add steak and broil until browned (do not flip), 6 to 7 minutes for medium-rare. Transfer to a cutting board; loosely cover to keep warm. Combine onion and 2 tablespoons oil in skillet; season. Broil, stirring a few times, until tender and golden brown in places, 10 to 12 minutes. Add 3 tablespoons vinegar; broil until mostly evaporated, about 1 minute.
  • Remove skillet from broiler. Toss spinach with onion in skillet, a few handfuls at a time, until just wilted; season. Slice steak and serve with spinach and onion, olive relish, and bread and butter.

SPINACH SOUP WITH GREEN ONIONS



Spinach Soup with Green Onions image

Provided by Marianne Mays

Categories     Soup/Stew     Quick & Easy     St. Patrick's Day     Spinach     Bon Appétit     Ireland

Yield Serves 4

Number Of Ingredients 7

5 tablespoons butter
1 bunch green onions, chopped
1/4 cup all purpose flour
3 1/2 cups milk (do not use low-fat or nonfat)
1 10-ounce package ready-to-use spinach leaves
Ground nutmeg
Chopped fresh dill or mint

Steps:

  • Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add green onions and sauté until just tender, about 3 minutes. Sprinkle flour over; whisk 1 minute. Gradually whisk in milk. Whisk until mixture comes to boil and thickens, about 4 minutes. Remove from heat.
  • Melt 1 tablespoon butter in heavy large pot over medium-high heat. Add spinach; toss until wilted and tender but still bright green, about 3 minutes. Add spinach to milk mixture. Puree soup in batches in blender. Return to same saucepan and rewarm over low heat. Season with nutmeg, salt and pepper. Ladle soup into bowls. Garnish with dill or mint.

SPINACH WITH ONIONS & PINE NUTS



Spinach with onions & pine nuts image

Jazz up a bag of spinach with caramelised onions and the crunch of pine nuts

Provided by Jane Hornby

Time 25m

Number Of Ingredients 8

1 tbsp olive oil
2 large onions , thinly sliced
50g butter
50g pine nut
2 garlic cloves , crushed
grating of nutmeg
1 tbsp sherry vinegar
2 x 500g bags spinach

Steps:

  • Heat the oil in a large, deep pan. Add the onions, cover, then gently fry for 15 mins until soft and almost transparent. Add the butter and pine nuts, turn up the heat, then fry for 5 mins more or until the onions are dark golden. Stir in the garlic, grate in a little nutmeg, then fry for 1 min. Splash in vinegar.
  • Meanwhile, heat the largest pan you have until very hot. Throw in half the spinach, cover for 20 secs, then stir until just wilted. Tip into a colander set over a bowl, then repeat with the second bag of spinach.
  • To serve, toss the cooked spinach into onion mix and season generously.

Nutrition Facts : Calories 203 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Protein 7 grams protein, Sodium 0.73 milligram of sodium

Tips:

  • Prep your ingredients: Before you start cooking, make sure all of your ingredients are prepped and measured. This will help the cooking process go smoothly and quickly.
  • Use fresh spinach: Fresh spinach has a more vibrant flavor and texture than frozen spinach. If you can, try to find fresh spinach for this recipe.
  • Don't overcook the spinach: Spinach cooks quickly, so be careful not to overcook it. Overcooked spinach will be mushy and lose its flavor.
  • Use a good quality onion: The type of onion you use will make a big difference in the flavor of the dish. Use a sweet onion, such as a Vidalia or Walla Walla, for a milder flavor. For a more pungent flavor, use a yellow or white onion.
  • Season to taste: Don't be afraid to season the dish to taste. Add salt, pepper, and garlic powder until the flavors are balanced.

Conclusion:

Spinach and onions are a classic combination that can be enjoyed in many different ways. This recipe for spinach and onions is a simple and delicious side dish that can be served with a variety of main courses. It's also a great way to get your daily dose of vegetables. So next time you're looking for a healthy and flavorful side dish, give this spinach and onions recipe a try.

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