Boursin Creamed Spinach
from Cuisine at Home

1/2 cup yellow onion, diced
2 Tablespoons all-purpose flour
1 cup whole or 2% milk
1/2 cup heavy cream
1 package (5.2 oz) Boursin cheese
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry of excess moisture
2 Tablespoons Parmesan cheese, grated
1 teaspoon lemon zest, minced
Salt, white pepper, cayenne, nutmeg to taste
2/3 cup coarse fresh breadcrumbs
1 Tablespoon unsalted butter, melted
1 Tablespoon olive oil
Salt and black pepper to taste

Preheat oven to 425° F.; coat a shallow 2 cup baking dish with nonstick spray and set aside.

Saute onion in butter in a large saucepan over medium heat. Cook until onion is soft, about 5 min. Add flour and stir to coat onion, about 1 minute. Gradually whisk milk and cream into onions, stirring constantly to prevent lumps. Simmer sauce for 1 minute.

Stir in boursin cheese a little at a time until melted and smooth. Remove saucepan from heat.

Add spinach, parmesan, lemon zest, and seasonings. Transfer spinach mixture to prepared baking dish.

Combine breadcrumbs, butter, oil and seasonings. Top spinach with crumbs, packing them to adhere. (Dish may be covered and chilled at this point to be baked later.)

Place dish on baking sheet and bake until crumbs are golden and sauce is bubbly, 20-25 minutes.