Creamy Spinach

• 1 12 lbs spinach, washed and trimmed
• 23 cup minced onion
• 6 tablespoons butter
• 23 cup bechamel sauce
• 4 tablespoons sultana raisins, plumped in hot water for 10 minutes (optional)
• 1 pinch tarragon

1. In a large saucepan of boiling, salted water, cook spinach for 5 minutes or until it is tender.
2. Drain and refresh under cold water.
3. Squeeze well and chop coarsely.
4. In a skillet, saute onion in butter over moderately-high heat for 7 minutes, or until golden.
5. Add spinach and saute, stirring, for 3 minutes.
6. Stir in bechamel sauce, raisins, a pinch of tarragon and pepper and salt to taste and simmer, stirring, for 5 minutes.

onion, butter, bechamel sauce, raisins, tarragon

Taken from www.food.com/recipe/creamy-spinach-62296 (may not work)