Gratin of Vidalia Onions

• 6 tablespoons butter, divided
• 4 large vidalia sweet onions, halved lengthwise, then sliced 1/4-inch thick (4 lbs)
• 3 tablespoons flour
• 12 teaspoon salt (to taste)
• 14 teaspoon pepper (to taste)
• 14 teaspoon dried thyme leaves
• 14 teaspoon freshly grated nutmeg
• 1 cup half-and-half
• 12 cup chicken broth
• 14 cup freshly grated parmigiano-reggiano cheese, plus 3 tbsp
• 1 12 cups moderately coarse soft breadcrumbs

1. Preheat oven to 375 degrees F. Lightly butter a 2-qt gratin dish or shallow casserole.
2. Melt 2 tbsp butter in large skillet over medium-high heat.
3. Add onion and saute 10-12 minutes, stirring often, until soft.
4. Transfer to prepared casserole.
5. Melt 2 more tbsp butter in same skillet over medium heat.
6. Whisk in flour, salt, pepper, thyme, and nutmeg.
7. Combine half-and-half and broth and gradually whisk into skillet.
8. Whisk 2-3 minutes, or until thick and smooth.
9. Blend in 1/4 C Parmigiano, taste, and adjust seasonings.
10. Pour over onions, spreading evenly.
11. Melt remaining butter and quickly toss with remaining Parmigiano and breadcrumbs.
12. Scatter over top of gratin.
13. Bake, uncovered, in center of oven 20-25 minutes or until bubbling and browned.
14. Serve at once.

butter, vidalia sweet onions, flour, salt, pepper, thyme, nutmeg, chicken broth, cheese, breadcrumbs

Taken from www.food.com/recipe/gratin-of-vidalia-onions-275864 (may not work)