Creamed Spinach Berghoff--Chicago - cooking recipe

Ingredients

1 lb spinach, trimmed and well-washed
1 onion, minced
2 tablespoons unsalted butter
3 slices bacon, minced
2 tablespoons flour
1 cup half-and-half cream, scalded
1/8 - 1/4 teaspoon nutmeg, freshly grated, to taste
salt

Preparation

In a saucepan of boiling salted water, blanch 1# spinach for one minute.
Drain it in a colander and refresh it under cold running water.
Squeeze the spinach well and with a stainless steel knife, chop it fine.
In a small skillet, cook 1 onion, minced, in 2 T unsalted butter, over moderately low heat, stirring, for 5 minutes or until it is softened.
In a heavy saucepan, cook 3 slices of bacon, minced, over moderately low heat, until they are crispy.
Add 2 T flour to the bacon and cook the roux, stirring, for 3 minutes.
Add 1 C scalded half and half cream in a stream, whisking.
Whisk the mixture until it is smooth and simmer it for 10 minutes.
Stir in spinach, the onion and freshly grated netmeg and salt to taste.
Transfer to a heated serving dish.