Ingredients
Saute in 1 T. butter:
1/2 cup yellow onion, diced
Add:
2 T. all purpose flour
Gradually whisk in:
1 cup milk
1/2 cup heavy cream
Stir in:
1 5.2 oz. package Boursin cheese
Add:
1 10 oz. package frozen chopped spinach, thawed, squeezed of excess moisture
2 T. Parmesan cheese, grated
1 t. lemon zest, minced
Salt, white pepper,cayenne and nutmeg to taste
Combine; Top spinach with:
2/3 cup coarse fresh bread crumbs
1 T. butter, melted
1 T. olive oil
salt and pepper to taste
Preparation
Preheat oven to 425 F; coat a shallow 2-cup baking dish with Pam and set aside.Saute onion in butter in a large saucepan over medium heat. Cook until onion is soft, 5 minutes. Add flour and stir to coat onion. Cook about 1 minute. Gradually whisk milk and cream into onion mixture, stirring constantly to prevent lumps. Simmer sauce for 1 minute. Stir in Boursin a little at a time until melted and smooth. Remove from heat. Add spinach, Parmesan, lemon zest and seasonings. Transfer to prepared baking dish. Combine crumbs, butter, oil and seasonings. Top spinach with crumbs, packing them to adhere. (Dish may be covered and chilled to be baked later.) Place dish on baking sheet and bake until crumbs are golden and sauce is bubbly, 20-25 minutes.
