Recipe by Chef Kate
From the Silver Palate Good Times Cookbook, this dish is a wonderfully rich and fragrant side dish for a festive meal. It is wonderful as an accompaniment to a roast of beef or poultry.
Top Review by jaesea
Fantastic response to this dish.... I added sliced potatoes the first time and had no leeks the second time so added potatoes and spinach. Used havarte, fontina and allouette garlic and herb with a good Sancerre for the wine. Onions will never go to waste in my house again!!!! Thank you for this yummy gem.
- 3 tablespoons butter, unsalted
- 2 large yellow onions, thinly sliced
- 2 large red onions, thinly sliced
- 4 medium leeks, well rinsed, dried and thinly sliced
- 1⁄2 teaspoon salt
- ground pepper, to taste
- 1 1⁄2 cups havarti cheese, grated
- 2 (5 ounce) packages spreadable cheese with garlic and herbs
- 1 1⁄2 cups gruyere, grated
- 1⁄2 cup dry white wine
Directions See How It's Made
- Preheat oven to 350°F
- Butter an 8 cup baking dish with 1 tablespoon of butter.
- Make a layer in the baking dish, using a third each of the yellow onions, red onions and leeks.
- Sprinkle the layer sparingly with salt and pepper and top with the Havarti.
- Make another layer of the onions and leeks. Add a little more pepper.
- Top this layer with the Boursin.
- Layer the remaining onions and leeks and top with the Gruyere.
- Dot the top with the remaining 2
- tablespoons butter.
- Pour the wine over all.
- Bake for 1 hour.
- Cover the top with aluminum foil,
- if it gets too brown.
- Serve immediately.