"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Three Onion Casserole Recipe

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

Contributor:  
Contributor:  
Michelle Rice
Added: Tuesday, April 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 Tbsp. unsalted butter
2 large yellow onions, thinly sliced
2 large red onions, thinly sliced
4 medium size leeks, well rinsed, dried, and thinly sliced
salt and freshly ground pepper, to taste
1 1/2 cups grated Havarti
2 5 ounce packages Boursin with herbs, crumbled
1 1/2 cups grated Gruyere
1/2 cup dry white wine

Directions:
Directions:
Preheat oven to 350. Butter and 8 cup baking dish with 1 Tbsp. of the butter.
Make a layer in the baking dish using a third each of the yellow onions, red onions, and leeks. Sprinkle the layer lightly with salt and pepper. Top with the Havarti and make one more layer of the onions and leeks, seasonsing with salt and pepper. Top this layer with the Boursin. Layer the remaining onions and leeks and top with the Gruyere. Dot the top with the remaining 2 Tbsps. butter. Pour the wine over all.
Bake for 1 hour. Cover the top with foil if it gets too brown. Serve immediately.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
A perfect accompaniment to meat or poultry.

 

 

 

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