01 -
Place steamer basket in Dutch oven with 1 inch water. Steam spinach in 4 batches, 3-4 minutes each until wilted. Transfer each batch to colander to drain. Once cool, squeeze spinach to remove excess water. Coarsely chop all spinach.
02 -
Heat butter in a clean Dutch oven over medium-high heat. Cook onions until tender.
03 -
Add flour, salt, and white pepper; stir until blended.
04 -
Gradually whisk in milk and cream. Bring to boil, stirring constantly. Cook 1-2 minutes until sauce thickens.
05 -
Add Parmesan cheese and chopped spinach. Heat through and serve.