Creamed Onion Casserole

• 1 tablespoon butter
• 1 tablespoon olive oil
• 6 cups vertically sliced onion (about 3 large)
• 4 cups thinly sliced leek (white and light green parts only)
• 1 tablespoon chopped fresh thyme
• 3/4 teaspoon kosher salt
• 1/2 cup dry white wine
• 2 cups 1% low-fat milk
• 6 tablespoons all-purpose flour
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• Cooking spray
• 1/3 cup whole-wheat panko (Japanese breadcrumbs)

1. Preheat oven to 450u0b0.
2. Heat a large Dutch oven over medium-high heat. Add butter and oil; cook 1 minute or until butter is foamy. Add onion, leek, and thyme; cook 5 minutes, stirring frequently. Sprinkle with salt; cover, reduce heat to medium-low, and cook 15 minutes or until onions are translucent, stirring occasionally (do not allow onion to brown). Add wine; bring to a boil. Cook 5 minutes or until liquid almost evaporates. Combine milk and flour in a small bowl, stirring with a whisk. Add flour mixture, pepper, and nutmeg to pan; return to a boil. Simmer 5 minutes or until mixture thickens.
3. Spoon onion mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Top with panko. Coat panko with cooking spray. Bake at 450u0b0 for 10 minutes or until bubbly and top is golden brown. Let stand 5 minutes before serving.

butter, olive oil, onion, thyme, kosher salt, white wine, milk, allpurpose, freshly ground black pepper, freshly grated nutmeg, cooking spray, wholewheat panko

Taken from www.myrecipes.com/recipe/creamed-onion-casserole (may not work)