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Scalloped Onions, Leeks and Shallots
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
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
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