- 2 2/3 tablespoons butter
- 1 1/2 large white onions, finely chopped
- 6 slices bacon, cut into 1 inch pieces
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 2 1/2 cups milk
- 3 (10 ounce) packages frozen chopped spinach – thawed, drained, and squeezed dry
- 1/2 cup half-and-half
- Heat butter in a large skillet over medium heat. Cook and stir onion, bacon, and garlic until bacon is crisp, 5 to 7 minutes.
- Whisk flour, salt, and black pepper into onion mixture until blended and the flour and drippings form a paste, 1 to 2 minutes.
- Slowly whisk milk into onion mixture. Bring to a boil, continuously whisking, until sauce is thick and creamy, 3 to 5 minutes.
- Stir spinach and half-and-half into sauce; cook until spinach is heated through, 4 to 6 minutes.