Four-onion gratin

1 servings

Ingredients

Quantity Ingredient
¼ cup Butter; (1/2 stick)
6 Leeks; (white and pale
; green parts only),
; sliced
2 larges Onions; cut into eighths
8 Shallots; halved
2 Garlic cloves; minced
1½ Bags frozen baby onions; thawed, drained
; (10-ounce)
2 cups Whipping cream
2 tablespoons Dry breadcrumbs
2 tablespoons Chopped fresh parsley

Directions

Melt butter in heavy large skillet over medium heat. Add leeks, large onions, shallots and garlic and saute until all are tender, about 20 minutes. Add baby onions and cook 10 minutes longer, stirring occasionally.

Mix in 2 cups whipping cream. Boil until cream is thickened to sauce consistency, about 10 minutes. Transfer vegetable-cream mixture to 6-cup shallow baking dish. (Can be prepared 1 day ahead. Cover and refrigerate.

Return mixture to room temperature before continuing.) Preheat oven to 425F Sprinkle breadcrumbs over onion mixture. Bake until breadcrumbs are golden brown and onion mixture bubbles, about 20 minutes.

Sprinkle with parsley.

Serves 8.

Bon Appetit October 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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