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CATEGORY CUISINE TAG YIELD
Dairy Cooking liv, New text im 1 Servings

INGREDIENTS

3 lb Onions, cut into
1/4-inch-thick slices
White and pale green parts
of 2 pounds about 6
leeks split lengthwise
washed well and chopped
1/2 lb Shallots, cut into
1/4-inch-thick slices
1/2 Stick, 1/4 cup unsalted
butter
1/4 c Heavy cream
1 c Coarse fresh bread crumbs
1 c Grated extra-sharp Cheddar
about 1/4 lb
1/4 t Paprika

INSTRUCTIONS

In a heavy kettle cook the onions, leeks, and shallots in the butter
with salt and pepper to taste, covered, over moderate heat, stirring
occasionally, for 10 minutes, reduce the heat to moderately low, and
cook the vegetables, stirring occasionally, for 10 to 20 minutes  more,
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. The onion mixture may be made 2 days in  advance
and kept covered and chilled.  Preheat the oven to 375 degrees F.
Transfer the onion mixture to a  2-quart shallow baking dish and stir
in the cream. In a small bowl  toss together the bread crumbs and the
Cheddar, sprinkle the mixture  evenly onto the onion mixture, and dust
it with the paprika. Bake the  onion mixture in the middle of the oven
for 20 to 30 minutes, or  until the cheese is melted and the mixture is
bubbly.  Yield: 8 serving Posted to MC-Recipe Digest V1 #324  Recipe
by: COOKING LIVE SHOW #CL8767  From: "Angele and Jon Freeman"
<jfreeman@netusa1.net>  Date: Sun, 1 Dec 1996 14:39:49 -0500

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3023
Calories From Fat: 1879
Total Fat: 213.8g
Cholesterol: 569.6mg
Sodium: 938mg
Potassium: 3228.4mg
Carbohydrates: 257.6g
Fiber: 29.8g
Sugar: 68.1g
Protein: 39.6g


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