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1
Bring a large pot of generously salted water to a boil.
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2
Add the spinach.
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3
As soon as it's wilted and tender, drain and run under cold water.
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4
When the spinach is cool enough to handle, squeeze out any excess water.
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5
If you have used whole spinach with long stems, roughly chop it; you should have 1 1/2 cups of chopped spinach.
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6
Slice half of the onion into thin disks, and break the disks into rings with your hands.
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7
Mix 1 tablespoon of the flour with a bit of salt and pepper, and toss the onion rings in the flour.
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8
Heat 1 inch of grapeseed oil to 350 degrees F in a large, deep saute pan or Dutch oven.
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9
Add a handful of the onion rings to the oil, making sure they have room to move.
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10
Fry in the oil until golden brown, 3 to 4 minutes.
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11
Transfer to a paper-towel-lined plate to drain.
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12
(If desired, keep the fried onions warm in a 200 degrees F oven.)
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13
Finely mince the fennel and the remaining onion half.
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14
Heat a medium saute pan over medium heat and glaze it with the olive oil.
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15
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.
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16
Add the remaining 1 1/2 tablespoons flour and stir.
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17
When the flour has gathered up all the onion mixture, add the Herbsaint and bring to a boil.
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18
Let it reduce by half before stirring in the milk to make a bechamel.
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19
Season to taste with salt and pepper.
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20
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.
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21
Pour half of the bechamel into a blender along with 1/2 cup of the spinach.
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22
Blend until completely smooth.
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23
Add the remaining spinach to the pan with the remaining bechamel, then add the spinach puree.
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24
Heat, stirring, and season with salt and pepper.
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25
Finish by stirring in the butter, nutmeg and Parmesan.
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26
Transfer the creamed spinach to a serving dish, and top with the fried onions.
