4 tbl. butter
4 c. chopped yellow onions
1/4 c. flour
1/4 t. nutmeg
1 c. heavy cream
2 c. milk
3 lbs. frozen spinach, defrosted, liquid squeesed out
1 c. grated Parmesan
1 tbl. Kosher salt
1/2 t. black pepper
1/2 c. Gruyere, grated

4 tbl. butter 4 c. chopped yellow onions 1/4 c. flour 1/4 t. nutmeg 1 c. heavy cream 2 c. milk 3 lbs. frozen spinach, defrosted, liquid squeesed out 1 c. grated Parmesan 1 tbl. Kosher salt 1/2 t. black pepper 1/2 c. Gruyere, grated

Preheat oven to 425 degrees. Saute chopped onions in butter until softened, about 15 minutes. Add flour and nutmeg and stir well for about two minutes. Add heavy cream and milk and cook until thickened. Add in well-drained spinach, 1/2 c. of Parmesan, salt and pepper. Pour into a buttered baking dish, sprinkle with remaining cheese, and bake for 25 minutes or until cheese on top in golden.