4 T butter
4 c chopped sweet onions (2 large)
1/4 c flour
1/4 c grated nutmeg
1 c heavy cream
2 c milk
3 lbs frozen chopped spinach, defrosted (5-10oz pkgs)
1 c freshly grated Parmesan cheese
1 T kosher salt
1/2 t greshly grated black pepper
1/2 c grated Gruyere cheese

4 T butter 4 c chopped sweet onions (2 large) 1/4 c flour 1/4 c grated nutmeg 1 c heavy cream 2 c milk 3 lbs frozen chopped spinach, defrosted (5-10oz pkgs) 1 c freshly grated Parmesan cheese 1 T kosher salt 1/2 t greshly grated black pepper 1/2 c grated Gruyere cheese

Preheat oven to 425.

Melt butter in a saute pan over med heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg, mixing throughtly, and cook 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add spinach to the sauce. Add 1/2 c of the Parmesan cheese and mix well. Season, to taste, with s&p.

Transfer spinach to a baking dish and sprinkle the remaining 1/2 c Parmesan and Gruyere on top. Bake for 20 min until hot and bubbly. Serve immediately.

Transfer the