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Four Onion Gratin Gourmet Magazine, November 1987 Thanks to Jayne Vogan Yield: 8 servings 4 onions, chopped ½ lb. shallots, choped 1 large onion - cut in half lengthwise and sliced thin 2 leeks - green discarded, white cut in half lengthwise and chopped 2 cloves of garlic, chopped 3 Tbsp. butter 1 lb. small white onions, frozen 2 cups heavy cream ¼ cup minced parsley 1 Tbsp. dry fine bread crumbs Saute the onions, shallot, leeks and garlic in the butter briefly. Add the white onions and cook 1 to 2 minutes. Add the cream, bring to a boil and simmer until thickened. Add salt and pepper and parsley. You can keep it at this point for several hours. To bake, butter a shallow baking dish and bake at 475o for 15 to 20 minutes. Sprinkle with reserved bread crumbs. Note: We served this recipe with turkey every Thanksgiving and Christmas for the last many years, always until recently made by Vog and brought to dinner, along with her very good cranberry chutney and often dessert as well. |
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