INGREDIENTS

INSTRUCTIONS

In a skillet cook the mushrooms in 2 1/2 tablespoons of the butter over
moderately low heat, stirring, until they are softened and most of the
liquid they give off has evaporated. Stir in the flour and cook the
mixture, stirring, for 3 minutes.
In each of six 1 1/2-cup gratin dishes layer the onions, the remaining
butter, cut into bits, the mushroom mixture, and salt and pepper to taste,
beginning and ending with a layer of onions, and pour 1 tablespoon of the
cream over the top of each gratin. In a small bowl combine well the
Gruyère and the bread crumbs and sprinkle the mixture over the
cream. (Alternatively, the gratin, layered in the same manner, may be
prepared in one 2-quart gratin dish.) Bake the gratins in the middle of a
preheated 325F. oven for 50 minutes to 1 hour, or until the onions are
tender and the tops are golden. The gratins may be prepared 3 hours in
advance, kept covered and chilled, and reheated in a preheated 400F. oven
for 5 minutes, or until they are heated through.
Serves 6 as a first course.
Gourmet November 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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