"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Four-Onion Gratin Recipe

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This recipe for Four-Onion Gratin, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Warren Clark
Added: Friday, June 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup (1/2 stick) butter
6 leaks (white and pale green parts only), sliced
2 large onions, cut into eighths
8 shallots, halved
2 garlic cloves, minced
1-1/2 10-oz. bags frozen baby onions, thawed, drained
2 cups whipping cream
2 tbsp. dry breadcrumbs
2 tbsp chopped fresh parsley

Directions:
Directions:
Melt butter in heavy large skillet over medium heat. Add leaks, large onions, shallots, and garlic and saute 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. Season with salt and pepper. Transfer vegetable-cream mixture to 6-cup shallow baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Return mixture to room temperature before continuing.)

Preheat oven to 425F. Sprinkle breadcrumbs over onion mixture. Bake until breadcrumbs are golden brown and onion mixture bubbles, about 20 minutes. Sprinkle with parsley.

Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
The original recipe did not call for salt and pepper. We found that it definitely needed the salt.

 

 

 

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