Spinach, Creamed Boursin

Preheat oven to 425. Coat a shallow 1 qt baking dish with nonstick spray and set aside. Sauté 1 T onion in butter in a large saucepan over medium heat. Cook until onion is soft, 5 min. Add flour and stir to coat onion. Cook about 1 min. Gradually whisk milk and cream into onion mix, stirring constantly to prevent lumps. Simmer 1 min. Stir in Boursin a little at a time until melted and smooth. Remove saucepan from heat. Add spinach, Parmesan, lemon zest and seasonings. Transfer to prepared dish. Combine crumbs, 1 T butter, 1 T olive oil, and seasonings. Top spinach w crumbs, packing them to adhere. Dish may be covered and chilled. Place dish on baking sheet and bake until crumbs are golden and sauce is bubbly, 20-25 min.

Butter 2 T unsalted
Flour 1 T
Onion 0.5 c diced
Milk 1 c
Heavy Cream 0.5 c
Cheese, Boursin 5.2 oz
Spinach 2 pkg frozen, thawed, & squeezed dry
Cheese, Parmesan 2 T
Lemon Zest 1 tsp
Nutmeg
Bread crumbs 0.67 c
Olive Oil 1 T