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 sauté 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.
Story Behind this Recipe
I wanted to recreate the delicious spinach au gratin that I had in Cancún. The original dish used lots of butter, cream and cheese, but here, I used them modestly.
* Squeeze out excess water from the spinach to prevent it from getting watery. * After adding the flour, keep on stirring with the spatula until it thickens. * If you don't mind the calories, switch the parmesan to easy melting cheese for an even richer result. * You can use soy milk instead of milk.