Recipe - Scalloped Onions Leeks And Shallots

3 pound Onions, cut into
1/4inchthick slices
White and pale green parts
of 2 pounds (about 6)
leeks, split lengthwise,
washed well, and chopped
One half pound Shallots, cut into
1/4inchthick slices
One half Stick (One fourth cup) unsalted
butter
One fourth cup Heavy cream
1 cup Coarse fresh bread crumbs
1 cup Grated extrasharp Cheddar,
(about One fourth lb)
One fourth teaspoon 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 2quart
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 MCRecipe 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