In a large stockpot, melt 3 tablespoons of butter over medium heat.  Add the flour and whisk continuously until the bubbling subsides.  Stir in just enough cream to make a thick paste.  Stir in the onions and garlic and sauté for 5 minutes.  Turn the heat to very low (I just use the pilot light), stir in the raw spinach and cover.  Leave it on the low heat until the spinach completely wilts (about an hour), stirring every 15 minutes or so.  Finally, season to taste using salt and pepper.

Our comments:  If Popeye had been promoting this Creamed Spinach instead of that canned stuff, he would still be prime-time today.  I like this technique.  The moisture from the onion and spinach make the cream sauce.