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Scalloped Onion Trio

MyCookbook Recipe Database
MyCookbook Member: Micki
Recipe Category: Side Dish
Recipe Preparation Level: moderate
    From LHJ

    4 1/2 lbs. Onions, cut into 1/4-inch-thick slices
    9 Leeks, both white and pale green parts; split lengthwise, rinsed, and chopped
    3/4 lb. Shallots, cut into 1/4-inch-thick slices
    3/8 cup (3/4 stick) unsalted Butter
    Salt and Pepper to Taste
    3/8 cup Heavy Cream
    1 1/2 cup coarse fresh Bread Crumbs
    1 1/2 cup extra-sharp Cheddar Cheese, grated
    1/2 tsp. Paprika

    In a heavy kettle cook the onions, the leeks, and the shallots in
    the butter with salt and pepper to taste, covered, over moderate
    heat. Cook, stirring occasionally, for about 10 minutes; then reduce
    the heat to low and continue to cook the vegetables, stirring
    occasionally, for another 10 to 20 minutes, or until they are soft.

    Remove the lid and cook the mixture over moderate heat, stirring,
    for 3 to 5 minutes more, or until the excess liquid is evaporated.
    This onion mixture may be prepared 2 days in advance of your
    meal if kept covered and refrigerated.

    Pre-heat the oven to 325-F degrees. Transfer the onion mixture to
    a shallow 2-quart baking dish and stir in the heavy cream.

    In a small bowl, toss together the bread crumbs and the grated
    cheddar cheese. Sprinkle cheese mixture evenly over the onions,
    and dust with the paprika.

    Bake the onions on the middle rack of the oven for 30 minutes, or
    until the cheese is melted and the mixture is bubbly.

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