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1
Heat a large pot over high heat until hot.
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2
Cook the spinach (with water still clinging to the leaves) in the pot, covered, until beginning to wilt, about 1 minute.
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3
Stir, and cook, covered, 1 minute more.
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4
Uncover; stir the spinach until completely wilted.
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5
Transfer the spinach to a colander; rinse under cold water.
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6
Squeeze dry in a clean kitchen towel.
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7
Finely chop; set aside.
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8
Bring a medium saucepan of water to a boil.
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9
Add the onions; cook until the skins soften, about 3 minutes.
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10
Remove the onions with a slotted spoon (reserve the water in the pot); rinse.
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11
Trim the root ends, and remove the skins.
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12
Halve the onions, if large.
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13
Return the onions to the cooking water.
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14
Cook until tender, about 10 minutes.
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15
Drain, and rinse.
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16
Melt 4 tablespoons butter in a medium saucepan over medium heat.
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17
Add the flour, and whisk until smooth.
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18
Whisking constantly, pour in the milk in a slow, steady stream.
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19
Boil, whisking constantly, 1 minute.
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20
Remove from heat.
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21
Melt the remaining tablespoon butter in a large saucepan over medium heat.
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22
Add the bacon; cook, stirring occasionally, until well browned, about 6 minutes.
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23
Stir in the onions and spinach.
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24
Stir in the cream and reserved milk mixture.
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25
Add 1 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.
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26
Cook, stirring, until heated through and thick, about 10 minutes (do not boil).
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27
Stir in the lemon juice.
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28
Season with salt and pepper.
