| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
October 199 |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter, 1/2 stick |
| 6 |
|
Leeks, white and pale |
|
|
green parts only |
|
|
sliced |
| 2 |
|
Onions, cut into eighths |
| 8 |
|
Shallots, halved |
| 2 |
|
Garlic cloves, minced |
| 1 1/2 |
|
Bags frozen baby onions |
|
|
thawed drained |
|
|
10-ounce |
| 2 |
c |
Whipping cream |
| 2 |
T |
Dry breadcrumbs |
| 2 |
T |
Chopped fresh parsley |
INSTRUCTIONS
Melt butter in heavy large skillet over medium heat. Add leeks, 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. 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. Serves 8.
Bon Appetit October 1991 Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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