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Spinach Au Gratin with Easy Bechamel Sauce



Boil the spinach briefly and soak in cold water.
Squeeze out the excess water and cut into 3 to 4 cm pieces.
Slice the onion thinly.
Heat some butter in a small pan and saute the onion over low heat.
Add flour and continue to cook until it's mixed in.
Add milk and turn the heat to high.
Continue stirring.
When it begins to boil and becomes thick, season with soup stock granules, salt, and white pepper.
Turn the heat off.
Add spinach and transfer onto a gratin dish.
Top with lots of parmesan cheese (or easy melting cheese).
Bake in the oven or toaster oven until golden brown, and enjoy.