- 1/2 c. diced onion
- 1 Tb. unsalted butter
- 2 Tb. all-purpose flour
- 1 cup milk
- 1/2 c. heavy cream
- 1 pkg. (5.2 oz.) Boursin cheese
- 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
- 2 Tb. grated Parmesan cheese
- 1 tsp. minced lemon zest
- 2/3 cup coarse fresh bread crumbs
- 1 Tb. unsalted butter, melted
- 1 Tb. olive oil
Preheat oven to 425 degrees F., coat a shallow 2-cup baking dish with non-stick spray and set aside.
Saute onion in 1 Tb. butter in a saucepan over medium heat. Cook until onion is soft, about 5 minutes.
Add flour and stir to coat onion. Cook about 1 minute.
Gradually whisk milk and cream into onion mixture, stirring constantly to prevent lumps. Simmer sauce 1 minute.
Stir in Boursin a little at a time until cheese is melted and smooth. Remove saucepan from heat.
Add spinach, Parmesan, zest and seasoning. Transfer spinach mixture to prepared baking dish.
Combine crumbs, 1 Tb. butter, oil, salt and pepper. Top spinach with crumbs pressing them to adhere.
Place dish on a baking sheet; bake until crumbs are golden brown and sauce is bubbly, 20-25 minutes.