Gratin of Four Onions
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Ingredients
½ pound shallots, chopped
1 large yellow onion, halved lengthwise and sliced thin
2 bunches leeks (about 3 pounds) tops discarded, halved lengthwise, washed well and chopped
3 TBSP unsalted butter
1 pound small white onions, skinned, with ends cut off
2 cups French cream (SCD yogurt made with half & half or cream)
salt to taste
pepper to taste
¼ cup parsley, minced
grated swiss cheese
227 grams shallots, chopped
1 large yellow onion, halved lengthwise and sliced thin
2 bunches leeks (about 1360 grams) tops discarded, halved lengthwise, washed well and chopped
3 TBSP (45 ml) unsalted butter
454 grams small white onions, skinned, with ends cut off
470 ml French cream (SCD yogurt made with half & half or cream)
salt to taste
pepper to taste
16 grams parsley, minced
grated swiss cheese
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Instructions
- In large skillet, cook shallots, yellow onions, leeks, and garlic in butter over moderately low heat, stirring, until onions are softened.
- Add small white onions and cook mixture, stirring until small onions are almost tender.
- Stir in cream, bring to boil, and simmer mixture until cream has thickened.
- Season with salt and pepper and stir in parsley.
- Onions may be prepared up to this point several hours in advance and kept covered loosely.
- Spoon mixture into buttered 1½ to 2 quart baking dish, sprinkle grated cheese lightly over top, and bake in oven at 475°F (245°C) for 15 to 20 minutes or until cream is bubbling around the edges and cheese is melted.
- Serve immediately.
Nutritional Info
Storage
Notes
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