Four-Onion Gratin

Recipe by Juenessa
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READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 14
    cup butter
  • 6
    leeks, sliced (white and pale green parts only)
  • 2
    large onions, cut into eighths
  • 8
    shallots, halved
  • 2
    garlic cloves, minced
  • 1.5
    (10 ounce) bags frozen baby onions, thawed, drained
  • 2
    cups whipping cream
  • 2
    tablespoons dry breadcrumbs
  • 2
    tablespoons chopped fresh parsley
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DIRECTIONS

  • Melt butter in heavy large skillet over medium heat.
  • Add leeks, large onions, shallots and garlic and sauté until all are tender, about 20 minutes.
  • Add baby onions and cook 10 minutes longer, stirring occasionally.
  • Mix in 2 cups whipping cream.
  • Boil until cream is thickened to sauce consistency, about 10 minutes.
  • Transfer vegetable-cream mixture to 6-cup shallow baking dish.
  • Preheat oven to 425°F.
  • Sprinkle breadcrumbs over onion mixture.
  • Bake until breadcrumbs are golden brown and onion mixture bubbles, about 20 minutes.
  • Sprinkle with parsley.
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