Four onion Gratin

​Leeks, shallots, onions and
garlic c0mbine to make a 
rich, delicious side dish.
8 servings

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• 1/4 cup (1/2 stick) butter
• 6 leeks (white and pale green parts only) sliced
• 2 large onions, cut into eighths
• 8 shallots, halved
• 2 garlic cloves, minced
• 1 1/2 10 ounce bags frozen baby onions, thawed and drained
• 2 cups whipping cream

For topping:
    2 tablespoons dry breadcrumbs
​    2 tablespoons chopped fresh parsley

Melt butter in heavy large skillet over medium heat.  Add leeks, large onions,
shallots and garlic and saute untill all are tender, about 20 min. Add baby onions
and cook 10 minutes longer, stirring occasionally.
Mix in 2 cups whipping cream. Boil until cream is thickened to sauce consistency,
about 10 minutes. Transfer vegetable cream mixture to a 6 cup shallow baking 
dish.
(This can be prepared one day ahead. Cover and refrigerate. Return mixture to
room temperature before continuing)
Preheat oven to 425F. Sprinkle breadcrumbs over onion mixture. Bake untill
breadcrumbs are golden brown and onion mixture bubbles, about twenty
minutes.
​Sprinkle with parsley before serving.