If you don't have custard cups, disposable aluminum cups will work just fine.
Southern Living NOVEMBER 2002
Drain spinach well, pressing between layers of paper towels. Set aside.
Sauté sliced onions in hot oil in a large nonstick skillet over medium heat 5 minutes.
Stir in brown sugar; cook, stirring occasionally, 20 minutes or until onions are caramel colored. Reserve 1/4 cup onions. Spoon remaining onions evenly into 6 (6-ounce) custard cups coated with cooking spray; sprinkle evenly with Gorgonzola cheese.
Beat cream cheese with an electric mixer until smooth. Add egg and next 5 ingredients, beating just until blended. Stir in spinach. Spoon evenly over cheese in custard cups.
Place cups in a 13- x 9-inch pan. Add hot water to pan to a depth of 1 inch.
Bake at 350° for 30 to 40 minutes or until almost set. Remove cups from pan. Let stand 10 minutes; unmold, and top with reserved onions.
*1 (4-ounce) package crumbled blue cheese may be substituted.
Original recipe with half-and-half, more cheese, and oil: Calories 265 (70% from fat); Fat 21g (sat 11g); Chol:159mg.
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