My family has used this recipe as a Thanksgiving and Christmas side dish for as long as I can remember. It's a family - and crowd - favorite. Over the years we've found ways to make the prep easier : I highly recommend slicing your onions and leeks in the food processor. It saves a ton of time AND tears! Also, if you buy the havarti and gruyere sliced you can lay them across each layer and forego the shredding process (but if you buy in blocks I recommend sending them through the food processor as well). We usually assemble the casserole a day or two in advance and let it hang in the fridge or cool garage. And every now and then I pour some of the wine over the top so the onions can soak it up for those 24-48 hours, and then add a little more right before baking. Don't expect any leftovers with this recipe. Our family usually makes a second 8x8 portion that we bake the next day just for us...shhhh! Don't tell :)
Delicious side dish - I made it to accompany meatloaf and loved the cheesy-oniony bites with the meat. I used a combo of cheeses as I can't get havarti here. Mostly gruyere, with a bit of Irish Cheddar and mozzarella grated in. I found that there was quite a bit of liquid in the pan, but the onions were very fresh and dripping even as I was peeling them. Just drained the liquid off and ate it up! Thanks, Kate.
This dish was absolutely delicious-eaten by 4 people- unanimous in our praise. Didn't have any bourin so I used camambert processed with mixed dried herbs and a clove of garlic
This was so cheesy and delicious, and the onions smelled great baking in the kitchen. Thanks for sharing! Made this for ZWT3.
This casserole is absolutely fantastic, and very rich! if you love onions like my family does then this is a must try. I used 2 small tubs of the Kraft brand spreadable cream cheese dip, a strong mouthwash is definatley needed after this dish lol! We loved it, thanks so much Kate!...Kitten:)
This is a wonderful treat for onion-lovers! I made it just as written. The reheated leftovers were just as yummy. Thanx for this recipe, Chef Kate. It's well worth the breath mints. ;) I will make this again.