Boursin Creamed Spinach

My writing will be rather sporadic for a while. We have sold our house and we are moving to TN from VA. We are still eating out of the freezer, but as Jim has taken all my special oils and liquid condiments that were open to TN, I have almost nothing left to cook with. Before he left we had barbecued chicken with Boursin Creamed Spinach from Cuisine At Home Magazine.
Ingredients For the spinach filling:
½ C diced onion
1T unsalted butter
2 T all-purpose flour
1 C Milk
½ C heavy cream
1 pkg. Boursin Garlic & Fine Herbs Cheese (5.2 oz)
1 pkg. frozen chopped spinach, thawed and squeezed dry of excess moisture (10 oz.)
2 T grated Parmesan
1 t minced lemon zest
Salt, pepper, cayenne pepper and ground nutmeg to taste
For the Crumb Topping
2/3 C Panko bread crumbs
1T unsalted butter, melted
1T EVOO
Salt and pepper to taste
Directions:
1. Preheat oven to 425 degrees. Coat a shallow 2 C baking dish with non stick spray; set aside.
2. Sauté onion in 1T butter in a saucepan over medium heat until soft, 5 min.
3. Add flour and stir to coat onion, about 1 minute.
4. Gradually whish milk and cream into onion mixture, stirring constantly to prevent lumps. Simmer sauce one minute.
5. Stir in Boursin, a little at a time, until cheese is melted and sauce is smooth. Remove saucepan from heat.
6. Add spinach, Parmesan, zest and seasonings. Transfer spinach mixture to a prepared baking dish.
7. Combine crumbs, 1 T butter, oil salt and pepper. Top spinach with crumbs, pressing them to adhere. (Dish may be covered and chilled at this point to be baked later.) Place dish on a baking sheet; bake until crumbs are golden and sauce is bubbly, 20-25 minutes.
This dish was very tasty and crunchy at the same time.