FOUR-ONION GRATIN
Leeks, shallots, onions and garlic combine to make a rich, delicious side dish. You can use jarred baby onions at step #3 and just not cook them for the additional 10 minutes as they are not frozen. This dish can be made a day ahead, just bring to room temperature before baking. One last thing, fresh grated Parmesan cheese is good on top along with the bread crumbs but is optional!
Provided by Juenessa
Categories Low Protein
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 357.5, Fat 28.2, SaturatedFat 17.4, Cholesterol 96.8, Sodium 94.7, Carbohydrate 25.2, Fiber 2.6, Sugar 6.7, Protein 3.9
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