First, peel the onions and cut them into thin slices.
Melt the butter in a saucepan, add the onions and leave them to fry gently, adding a little water if necessary, for about 15-20 minutes or until they are soft, seasoning them with salt and pepper towards the end of cooking.
While the onions are cooking, prepare the béchamel sauce: melt the butter in a saucepan, then add the flour and mix well, finally add the milk, beating well with a whisk and continuing to cook over a low heat, stirring constantly, until you obtain a thick sauce.
Cut the Emmental into cubes and grate the Parmesan.
When the béchamel is cooked, add salt, pepper and nutmeg, then dissolve the Emmental and half the Parmesan in it, mixing well.
Assemble the pie: put a little béchamel on the bottom of the pan, create a layer of pasta and cover it with onions and more béchamel.
Continue alternating the layers, finishing with pasta and béchamel, then sprinkle with the remaining parmesan and a little pepper.
Season with a drizzle of oil and cook for about 20 minutes or until golden in a fan oven preheated to 180°C.
The onion pie is ready, let it rest for a few minutes before cutting it into slices and enjoying it.
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