Here it is in a nutshell: You take half an onion. In my case it was red. You can either grate it, or chop it in a fine dice. Melt about one tablespoon of butter, and then saute the onion. I cooked it until it was caramelized. Empty it into your eventual serving bowl. Add 1/2 cup of water to the pan and bring it to a boil. Take one pound (or so) of cleaned spinach leaves and add it to the water. Cook until it's, well, cooked. Drain the spinach, and here's the secret, keep the liquid it was cooked in. In your same pot, melt another tablespoon of butter and then add one tablespoon of flour to make a roux. It's what will help thicken the sauce. Stir until the butter has absorbed the flour. Slowly add about a half cup of milk. Lorna uses skim. I used a mix of heavy cream and skim because I happened to have a little heavy cream. Keep stirring. Then add the liquid from the spinach! It will make a creamy, spinach-y, delicious sauce. You can add a little or a lot depending on the texture you like. Add the onions and spinach back in. Give it a good stir. Toss in a little salt and pepper. Tah dah! You have delicious creamed spinach. Lorna also adds a little garlic. I tossed in about a quarter cup of grated parmesan. I think there are lots of other options.
Not only did the girl eat it. She had seconds. This one is definitely a keeper. Thanks, Lorna!