3 large onions, peeled and sliced
1/2 C white chedder cheese, shredded
1/2 C Gruyere cheese, shredded
2 cups croutons, crushed a bit
2 ounces butter
2 ounces flour
1 1/2 C whole milk
1/2 C beef broth
salt and black pepper to taste
freshly grated nutmeg
a knob of butter (to dot on the top)
Place the onion in a large saucepan. Cover with lightly salted boiling water and allow to sit on a slow simmer while you make the sauce.
Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for one minutes. Slowly whisk in the milk and beef broth. Cook, whisking constantly, over medium heat until the mixture thickens and begins to bubble. Season to taste with salt, black pepper and some freshly grated nutmeg. Remove from the heat.
Pre-heat the oven to 350*f. Butter a 2 quart casserole dish.
Drain the onions well. Place half of the onions into the buttered dish. Sprinkle with half the cheese and half the croutons. Pour on half of the sauce. Layer on the remaining onions and cheese. Pour the remaining sauce over top. Cut into it a bit with a dull knife to distribute the sauce evenly through out. Sprinkle on the remaining croutons. Dot with butter. Bake uncovered for 30 minutes. Let sit for about 10 minutes before serving. Delicious!
