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Sautéed Spinach with Mushrooms and Caramelized Onions

A deeply savory and versatile side dish featuring sweet caramelized onions, umami-rich mushrooms, and fresh spinach.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Fusion
Calories: 130

Ingredients
  

For the Caramelized Onions
  • 1 large yellow onion thinly sliced
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 pinch salt
For the Mushrooms and Spinach
  • 8 oz cremini mushrooms sliced
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 10 oz fresh spinach
  • 2 tsp balsamic vinegar or lemon juice
  • to taste salt and black pepper

Equipment

  • Large skillet or Dutch oven
  • Sharp knife
  • Cutting board
  • Wooden Spoon or Spatula

Method
 

  1. Caramelize the onions: In a large skillet over medium-low heat, melt butter with 1 tbsp olive oil. Add sliced onions and a pinch of salt. Cook for 25-35 minutes, stirring occasionally, until deep golden brown and jammy. Transfer to a bowl.
  2. Cook the mushrooms: In the same skillet, increase heat to medium-high. Add 1 tbsp olive oil. Add mushrooms in a single layer and cook without stirring for 2-3 minutes to brown. Then stir and cook until tender and all liquid has evaporated, about 5-7 minutes total.
  3. Add the minced garlic to the mushrooms and cook for 30 seconds until fragrant.
  4. Return the caramelized onions to the skillet. Reduce heat to medium.
  5. Add the fresh spinach in large handfuls, stirring continuously until each batch wilts before adding the next, about 2-3 minutes total.
  6. Drizzle with balsamic vinegar (or lemon juice) and season generously with salt and pepper. Toss to combine and serve immediately.

Notes

Patience is key for caramelizing onions. Do not rush this step over high heat. The finishing acid (vinegar or lemon) is crucial for balancing the flavors.