Gratin of Four Onions


Adapted from Mary Lyons


1/2 lb shallot, chopped

1 large yellow onion, halved, thinly sliced

2 bunches leeks, dark green tops discarded, halved lengthwise, washed well and chopped

8 large cloves of garlic, finely diced

3 Tablespoons unsalted butter

1 lb bag frozen small white onions

1/2 tsp fresh tarragon or thyme

2 cups heavy cream

1/4 cup minced fresh parsley

1 Tablespoon fine, dry bread crumbs


Cooking Instructions:

In a large skillet cook shallots, onions, leeks and garlic in butter over moderately low heat, stirring until onion mixture is softened.  Add small white onions and cook mixture until onions are tender.  Stir in tarragon or thyme and mix thoroughly.  Add cream, bring liquid to a boil and simmer mixture until cream is thickened.  Season with salt, pepper, stir in parsley. (May be prepared up to this point a several hours in advance and kept covered loosely).


Spoon onion mixture into buttered 1 1/2 to 2-quart shallow baking dish. Sprinkle crumbs over top and bake in preheated oven (475° F) 15-20 minutes, until cream bubbles around edges and crumbs are golden.  Serves 8


Wine suggestion:  A Pinot Grigio from Alto Adige