|Bermuda onions||4 , peeled and thickly sliced|
|Milk||1 Cup (16 tbs)|
|Grated nutmeg||1⁄8 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Bread slices||5 , stale|
|Oil/Cooking fat||1⁄4 Cup (4 tbs)|
|Grated cheese||3 Tablespoon|
|Bread crumbs||2 Tablespoon|
Put onions into pan; just cover with cold water.
Cover; boil 2 to 3 minutes.
Drain; return to pan.
Add milk and 4 tablespoons water; cover.
Simmer until onions are tender, 10 to 15 minutes.
Mix cornstarch to smooth paste with a little extra milk; add to onions.
Stir until boiling.
Add 2 tablespoons butter, salt, pepper, nutmeg, and cinnamon.
Remove crusts from bread; fry in oil until brown on both sides.
Arrange in bottom and around sides of baking dish; pour in onion mixture.
Sprinkle with cheese and crumbs mixed together.
Melt remaining butter; dribble over the top.
Bake in preheated 400°F oven until well browned