Scalloped onion trio

12 servings

Ingredients

Quantity Ingredient
4½ pounds Onions; cut into 1/4-inch-thick slices
9 Leeks; both white and pale green parts; split lengthwise, rinsed, and chopped
¾ pounds Shallots; cut into 1/4-inch-thick slices
⅜ cup (3/4 stick) unsalted Butter
Salt and Pepper to Taste
⅜ cup Heavy Cream
1½ cup Coarse fresh Bread Crumbs
1½ cup Extra-sharp Cheddar Cheese; grated
½ teaspoon Paprika

Directions

The Cook & Kitchen Staff are offering you four different Thanksgiving Day Dinner menus during November and we're nearly finished with our third recipe collection, featuring our "Metropolitan Thanksgiving Day Dinner" fare.

Today's recipe makes the perfect contrast in both flavor and texture to the fruity-goodness of other food items included in our "Metropolitan Thanksgiving Day Dinner" recipe collection.

The onion family goes great with steak or roast beef, too. So you'll want to keep this recipe handy to prepare year-round.

In a heavy kettle cook the onions, the leeks, and the shallots in the butter with salt and pepper to taste, covered, over moderate heat. Cook, stirring occasionally, for about 10 minutes; then reduce the heat to low and continue to cook the vegetables, stirring occasionally, for another 10 to 20 minutes, or until they are soft.

Remove the lid and cook the mixture over moderate heat, stirring, for 3 to 5 minutes more, or until the excess liquid is evaporated. This onion mixture may be prepared 2 days in advance of your meal if kept covered and refrigerated.

Pre-heat the oven to 325-F degrees. Transfer the onion mixture to a shallow 2-quart baking dish and stir in the heavy cream.

In a small bowl, toss together the bread crumbs and the grated cheddar cheese. Sprinkle cheese mixture evenly over the onions, and dust with the paprika.

Bake the onions on the middle rack of the oven for 30 minutes, or until the cheese is melted and the mixture is bubbly.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Nov 17, 1998, converted by MM_Buster v2.0l.

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