Creamed Onions Casserole

12 medium onions, about 1 1/4 lb
1 cup chicken stock (or use a bouillon cube)

Sauce:
2 tbsp butter
2 tbsp flour
3/4 cup onion cooking liquid
1/8 tsp nutmeg
1/2 cup light cream

Topping:
4 tbsp butter
1/2 cup soft bread crumbs

Peel onions and cut a shallow X in the bottom of each onion. This keeps them whole as they cook. Place onions in one layer in a large saucepan. Add the stock, cover, bring to a boil, reduce heat and cook for 30-40 minutes until tender. Drain well, reserving the cooking liquid. Place onions in single layer in a buttered, shallow ovenproof dish. Melt the butter for the cream sauce, stir in the flour and cook, stirring, for one minute. Gradually add the hot onion cooking liquid (make up quantity with water if necessary), stirring until the sauce thickens smoothly. Stir in the nutmeg and cream. Taste. Add a bit more salt if necessary. Spoon sauce evenly over onions. Melt the last 4 tbsp butter in a frying pan. Add the bread crumbs and stir over medium heat 3-4 minutes to lightly brown the crumbs. Sprinkle crumbs over creamed onions. Put in a 375 F oven for 10-15 minutes or until the sauce bubbles up around the onions.