Spinach Gorgonzola Custards

• 1/ 2 cup cooked, chopped spinach
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 large onions, cut in half and thinly sliced
• 2 teaspoons brown sugar
• 5 ounces (about 2/3 cup) crumbled Gorgonzola or Feta cheese
• 3 large eggs
• 1-1/2 cups half-and-half
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon black pepper
• Crumbled Gorgonzola or Feta cheese for garnish

Drain spinach well and set aside. Melt butter in a large skillet over medium heat. Just before melted, add oil and stir together. Add onion and sauté 5 minutes. Stir in sugar and cook, stirring occasionally 20 more minutes until onion is caramel colored. Reserve 1/4 cup onion. Spoon remaining onion mixture evenly into 6 lightly greased 6-ounce custard cups. Sprinkle with crumbled cheese.

Whisk together eggs and next 4 ingredients until blended. Stir in spinach. Spoon evenly over cheese and place cups in a 13x9-inch pan. Add hot water to pan to a depth of 1-inch. Bake at 350 degrees for 30-40 minutes or until almost set. Remove cups from pan and let stand 10 minutes. Unmold and top with reserved onion. Garnish with crumbled cheese and serve.

Yield: 6 servings.

Note: This may also be baked in a lightly greased 9-inch square baking dish.