Creamed Onions

Directions

1. 1
   Blanch onions in a 3-quart pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking.
2. 2
   Drain and peel onions.
3. 3
   Put onions and 1 teaspoon salt in same pot and add fresh water to cover by 1 inch.
4. 4
   Bring to a boil, then reduce heat and simmer, covered, until onions are tender, about 20 minutes.
5. 5
   Drain well in colander and transfer to a buttered 2-quart baking dish.
6. 6
   Put oven rack in middle position and preheat oven to 350F.
7. 7
   Melt 1 tablespoon butter in a 1- to 2-quart heavy saucepan over moderately low heat, then add flour and cook, stirring, 1 minute.
8. 8
   Add cream in a stream, whisking, and bring to a simmer, whisking.
9. 9
   Simmer sauce, stirring occasionally, 2 minutes.
10. 10
    Stir in pepper, nutmeg, and remaining 1/4 teaspoon salt and pour sauce over onions.
11. 11
    Melt remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately low heat, then add bread crumbs and cook, stirring, until golden, 3 to 5 minutes.
12. 12
    Sprinkle toasted crumbs evenly over onions and bake until sauce is bubbling, about 30 minutes.