• 3 tablespoons olive oil
• 1 whole large yellow onion, chopped
• 1/2 teaspoons salt
• 2 cloves garlic, minced
• 2 cups (packed) fresh spinach leaves
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoons salt
• 2 whole eggs, lightly beaten
• 3/4 cups milk
• 2/3 cup extra virgin olive oil
  
• 1 ounce parmesean cheese

Heat 2 teaspoons olive oil in a large skillet set over medium heat. Add the onion to the pan. Season with 1/2 teaspoon salt. Cook for 10 minutes, reduce the heat to medium-low, and cook until the onions are golden brown, about 10 additional minutes.

Add 1 more teaspoon olive oil to the onions, then stir in the garlic and spinach leaves. Stir until the spinach is wilted and bright green, about 1 minute. Remove from the heat.

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, combine eggs (lightly beaten), milk, and extra-virgin olive oil. Whisk well until combined.

Pour the flour mixture into the eggs mixture and stir until just combined. Do not overmix or the bread will become tough. Add the spinach mixture and the parmesean cheese, and stir until just combined.

Butter a loaf pan. Spoon 1 tablespoon flour into the pan and tap the flour around the pan. Shake out the excess. Scoop the batter into the pan and smooth the top.

Bake until the top is light golden brown and a wooden skewer inserted into the center comes out dry, 35 to 40 minutes. Cool in pan for 15 minutes, then remove the bread from the pan, and cool on a wire rack. Slice and serve.

1 word: YUM. This bread is great with some butter spread on top! I also think it would go perfectly with a cup of warm soup-which is what I may just decide to have for lunch today.