Spinach Au Gratin with Easy Bechamel Sauce

1. 1

   Boil the spinach briefly and soak in cold water.

2. 2

   Squeeze out the excess water and cut into 3 to 4 cm pieces.

3. 3

   Slice the onion thinly.

4. 4

   Heat some butter in a small pan and saute the onion over low heat.

5. 5

   Add flour and continue to cook until it's mixed in.

6. 6

   Add milk and turn the heat to high.

7. 7

   Continue stirring.

8. 8

   When it begins to boil and becomes thick, season with soup stock granules, salt, and white pepper.

9. 9

   Turn the heat off.

10. 10

    Add spinach and transfer onto a gratin dish.

11. 11

    Top with lots of parmesan cheese (or easy melting cheese).

12. 12

    Bake in the oven or toaster oven until golden brown, and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.