3 large Vidalia onions — (or other sweet onions such as Walla Walla), large dice
2 tablespoons butter
1 garlic clove — finely chopped
2 tablespoons all-purpose flour
1 1/4 cups milk
1 Pinch nutmeg
Salt and pepper
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees.
Bring a pot of salted water to a boil and add the onions. Boil for 8 to 10 minutes, until very tender. Drain the onions, reserving 1/4 cup of the liquid.
In a saucepan, melt the butter over medium heat. Add the garlic and cook for about 1 minute. Whisk in the flour and cook for 2 minutes, stirring regularly. Slowly whisk in the milk and reserved onion water. Whisk constantly until mixture thickens and begins to boil. Add the onions and nutmeg; season to taste with salt and pepper.
Spoon the mixture into a lightly greased 1 quart baking dish or into 8 individual ramekins.
Sprinkle with the cheese. Bake until the top is lightly browned, about 30 minutes.
Bellemain 4 oz. Porcelain Ramekins, Set of 6