Spinach Artichoke Casserole with Fried Shallots

1 onion, diced and sautéed until soft
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cans (14 ounces) artichoke hearts, drained and chopped
½ cup heavy cream
1 tablespoon paprika
1 tablespoon garlic powder
1/8 teaspoon salt
¼ teaspoon black pepper
1 cup Parmesan cheese
1 package (8 ounces) cream cheese, softened
1 cup heavy cream
Sprinkling of Durkee fried onions or *Fried Shallots for top

Preheat oven to 350°F. In bowl, combine onion, spinach, artichokes, ½ cup cream, spices and 1/3 cup of the Parmesan.

In another bowl, with mixer at medium, beat cream cheese until fluffy. Reduce speed to low and gradually add 1 cup of cream, mixing just until well blended.

Spray casserole dish with cooking spray. Spoon spinach mixture into large casserole dish. Pour crème cheese mixture evenly over spinach mixture. Sprinkle with remaining Parmesan. Bake 20 minutes, then sprinkle Durkee or Fried Shallots on top. Bake another 10 minutes and let cool.
Fried Shallots
4 large shallots, sliced thin and separated into rings
Salt and ground black pepper
3 tablespoons flour
6 tablespoons olive oil

Toss shallots with salt, pepper and flour. Heat oil in a large nonstick skillet over medium high until smoking. Then add shallots and cook, stirring frequently until golden and crisped. Transfer shallots to a paper plate lined with paper towels and let drain.