• Peel onions, cut them in half vertically and slice them in half moons. Heat oil in a wide, heavy pot or Dutch oven over high heat. Add onions and cook 5 minutes, stirring often. Reduce heat and cook, stirring often, until they are quite brown — 30 minutes or more. Add black-eyed peas, paprika, Creole seasoning, salt, cayenne pepper, bay leaves and 4 cups water. Bring to a boil, reduce heat and simmer 30 minutes, stirring occasionally. Add spinach and stir to wilt. Remove bay leaves, adjust seasoning to taste. Garnish with chopped parsley. Serve warm over grits or simple cheese grits.