Creamed Spinach With Caramelized Baby Onions

4 tablespoons extra-virgin olive oil
4 pounds spinach, washed and cleaned
4 cloves garlic, chopped
3⁄4 cup light cream
1 teaspoon Old Bay seasoning
1⁄4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste.

Heat the oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted evenly. Put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.

Heat the skillet again over medium-high heat and add the cream and Old Bay seasoning; cook until it reduces a bit, about 5 minutes. Add the spinach and Parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Plate creamed spinach and then top with caramelized onions (recipe follows).

Caramelized Baby Onions
1 tablespoon butter
5 tablespoons vegetable oil
2 tablespoons sugar
1 tablespoon balsamic vinegar
40 baby onions, peeled
Salt and freshly ground pepper

Melt the butter; add oil, sugar, and balsamic vinegar in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook and reduce until they begin to brown all over, about 10 minutes.
Optional: Replace baby onions with 10 shallots, peeled and sliced.

TD&N Nutrient Analysis (for entire dish): Calories: 231 Total Fat: 15 g; Saturated Fat: 4 g; Polyunsaturated Fat: 5 g; Monounsaturated Fat: 6 g; Cholesterol: 17 mg; Sodium: 284 mg; Carbohydrates: 24 g; Fiber: 7 g; Protein: 5 g
TD&N Nutrient Analysis (for onions only): Calories: 89; Total Fat: 7 g; Saturated Fat: 1 g; Polyunsaturated Fat: 4 g; Monounsaturated Fat: 2 g; Cholesterol: 3 mg; Sodium: 7 mg; Carbohydrates: 7 g; Fiber: 0 g; Protein: 0 g

— Recipe by Chef Hari Nayak