Boursin Creamed Spinach - cooking recipe

Ingredients

1/2 cup diced onion
1 tablespoon unsalted butter
2 tablespoons flour
1 cup milk
1/2 cup heavy cream
1 (5 1/4 ounce) package boursin garlic & fine herbs cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
2 tablespoons grated parmesan cheese
1 teaspoon lemon zest
salt, white pepper, cayenne and nutmeg to taste
For the Crumb Topping
2/3 cup coarse fresh breadcrumb (from two slices of firm white bread)
1 tablespoon unsalted butter, melted
1 tablespoon olive oil
salt and pepper

Preparation

Preheat oven to 425 degrees.
Coat a shallow 2 cup baking dish with nonstick spray.
Saute the onion in 1 tablespoon butter in a saucepan over medium heat until soft, about 5 minutes.
Add the flour and stir to coat onion. Cook about one minute.
Gradually whisk the milk and cream into onion mixture, stirring constantly to prevent lumps.
Simmer sauce for approximately 1 minute.
Stir in the Boursin a bit at a time until cheese is melted and sauce is smooth. Remove it from the heat.
Add the spinach, Parmesan, zest and seasonings. Blend and transfer to prepared baking dish.
For The Crumb Topping: Combine crumbs, butter, oil, salt and pepper.
Top spinach with crumbs, pressing them to adhere. (Note: The dish can be made to here, refrigerated and baked later).
Place dish on a baking sheet.
Bake until crumbs are golden and sauce is bubbly, about 18-25 minutes.