Serves 6 to 8 people
2 pounds Cipolline onions
2 tablespoons extra-virgin olive oil
¾ cup Parmigiano-Reggiano
¾ cup breadcrumbs
For the besciamella:
7 tablespoons unsalted butter
5 tablespoons all-purpose flour
6 cups whole milk
2 tablespoons salt
Pepper, to taste
1 teaspoons freshly ground nutmeg
Pre heat oven to 350 degrees F.
Make the besciamella:
In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring often, until the mixture is golden in color. In a separate saucepan, heat the milk to barely a boil.
Add the hot milk to the flour mixture, whisking continually, a few ounces at time. Bring to a light boil and cook for ten minutes. Season with salt, pepper and nutmeg and set aside.
Clean and peel the onions then season with salt, pepper and extra-virgin olive oil. Spread onions out on a cookie sheet and roast for 10 minutes, until cooked through and a little charred.
Toss the roasted onions in a large bowl with half of the besciamella and ¼ cup of the Parmigiano-Reggiano. Place the onions in a baking dish or casserole and top with the remaining besciamella.
Mix the remaining Parmigiano with the breadcrumbs, then sprinkle over the onion to cover.
Return to the oven for 5 to 10 minutes until crispy.