Cheese Scalloped Onions

*Cheese Scalloped Onions*
Serves 4 to 6

This is a lovely side dish.  Cheese and onions go together so very well.  They also go very well with most things.

3 large onions, peeled and sliced
6 ounces grated strong cheddar cheese
2 cups croutons, crushed a bit
2 ounces butter (1/4 cup)
2 ounces flour (1/4 cup)
500 ml of whole milk (2 cups)
salt and black pepper to taste
freshly grated nutmeg
a knob of butter

Place the onion in a large saucepan.  Cover with lightly salted boiling water and allow to sit on a slow simmer while you make the sauce.

Melt the butter in a large saucepan over medium heat.  Whisk in the flour and cook for one minutes.  Slowly whisk in the milk.  Cook, whisking constantly, over medium heat until the mixture thickens and begins to bubble.  Season to taste with salt, black pepper and some freshly grated nutmeg.  Remove from the heat.

Pre-heat the oven to 180*C/350*F/gas 4.  Butter a 2 litre casserole dish. 

Drain the onions well.   Place half of the onions into the buttered dish.  Sprinkle with half the cheese and half the croutons.  Pour on half of the sauce.  Layer on the remaining onions and cheese.  Pour the remaining sauce over top.  Cut into it a bit with a dull knife to distribute the sauce evenly through out.  Sprinkle on the remaining croutons.  Dot with butter.  Bake uncovered for 30 minutes.  Let sit for about 10 minutes before serving.  Delicious!