Three Onion Casserole

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.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 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

1. Preheat oven to 350°F
2. Butter an 8 cup baking dish with 1 tablespoon of butter.
3. Make a layer in the baking dish, using a third each of the yellow onions, red onions and leeks.
4. Sprinkle the layer sparingly with salt and pepper and top with the Havarti.
5. Make another layer of the onions and leeks. Add a little more pepper.
6. Top this layer with the Boursin.
7. Layer the remaining onions and leeks and top with the Gruyere.
8. Dot the top with the remaining 2
9. tablespoons butter.
10. Pour the wine over all.
11. Bake for 1 hour.
12. Cover the top with aluminum foil,
13. if it gets too brown.
14. Serve immediately.