| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New text im, Cooking liv |
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 |
ts |
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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