Creamy Onion Gratin

This was one of those recipes that I wasn't sure about but still couldn't resist.  And now that I've played with it a few times, I'm still not sure how to describe it except to tell you it tastes really good.  I came across it in Saveur and wondered about the fact that onions were the star of the dish instead of just an ingredient.  I also knew I'd need to lighten it up some because that much oil, butter and heavy cream in one dish better incorporate a whole lot of chocolate instead of onions!

I make bechamel sauce with milk instead of cream all the time so I wasn't concerned about that alteration.  But I also halved the amount of oil and I'm so glad I did.  Even with the smaller amount, the onions were swimming in it.  I was expecting a side dish but the result is more like a chunky dip that's delicious with a loaf of crusty bread.  Really, really delicious, actually, which is why I'm sharing it with you.  The onions don't absorb the oil they cook in so I may keep experimenting and simply remove them from the oil and just serve them in the sauce for more of a side dish feeling.  I also think some herbs, maybe a little oregano or fresh thyme, are worth adding.  So, it's a tough job, all this experimenting, but I'm willing to keep at it.  In the meantime, just make this and dip some bread into it and enjoy!

Ingredients
(Adapted from Saveur)

2 Onions, peeled and quartered
2 Tablespoons olive oil
1 Tablespoon unsalted butter
2 Tablespoons all purpose flour
1 Cup milk
1 -2 Tablespoons white wine (optional)
1/8 Teaspoon nutmeg
1/8 Teaspoon paprika
1/2 Cup grated Parmesan cheese
2 oz. Gorgonzola
Salt & pepper to taste

Place the onions in a baking dish (the one I used is 9" x 5") and toss them with the olive oil.  Bake in a 400 degree oven, stirring occasionally for about 1 hour or until the onions are tender and slightly browned.

Heat the butter in a large pan and whisk in the flour.  Whisk in the milk, nutmeg and paprika and cook for a few minutes on medium heat until the mixture thickens.  Add the Parmesan cheese and season with salt and pepper to taste.

When the onions are ready, add the sauce to the baking dish, raise the temperature to 425 degrees and return to the oven for another 15 - 20 minutes or until the mixture is a light golden brown.  Sprinkle with the Gorgonzola and serve warm.  Makes approximately 4 servings.