If you don't have custard cups, disposable aluminum cups will work just fine.

Recipe by Southern Living November 2002


Recipe Summary test

Makes 6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

160 calories; calories from fat 48%; fat 8.6g; saturated fat 3.9g; mono fat 2g; poly fat 0.6g; protein 11.6g; carbohydrates 9.4g; fiber 1.3g; cholesterol 56mg; iron 1.1mg; sodium 422mg; calcium 206mg.