Saturday, January 31, 2009

Vegetable Dishes; Gratin Of Four Onions Recipe

* 1/2 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
* 2 cloves garlic, minced (large cloves)
* 3 tablespoons unsalted butter
* 1 pound small white onions, skinned, with ends cut off
* 2 cups heavy cream
* Salt and pepper to taste
* Grated Swiss cheese or Gruyere (not sure of KLP availability)


In large skillet, cook shallots, yellow onion, 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 1 1/2- to 2-quart baking dish, sprinkle
grated cheese lightly over top and bake in oven at 475°F for 15 to 20 minutes or until
cream is bubbling around edges and cheese is melted. Serve immediately. Serves 8


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