Recipe adapted from Bon Appetit. Leeks, shallots, onions and garlic combine to make a delicious side dish.
- 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
- 11/2 10-ounce bags frozen baby onions, thawed, drained
- 2 cups whipping cream
- 2 tablespoons dry breadcrumbs
- 2 tablespoons chopped fresh parsley
Melt butter in large heavy skillet over medium heat. Add leeks, large onions, shallots and garlic and sauté until all are tender, about 20 minutes. 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 6-cup shallow baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Return mixture to room temperature before continuing.)
Preheat oven to 425 degrees. Sprinkle breadcrumbs over onion mixture. Bake until breadcrumbs are golden brown and onion mixture bubbles, about 20 minutes. Sprinkle with parsley. Serves 8.
Per serving: 359 calories; 29 g fat (18 g saturated fat; 73 percent calories from fat); 25 g carbohydrates; 99 mg cholesterol; 126 mg sodium; 4 g protein; 4 g fiber.
Selection: Dry-bulb onions should feel firm and have little or no scent. Avoid onions with cuts, bruises, blemishes or soft spots.
Storage: Onions must be kept dry. In the right conditions, they’ll keep for weeks. Whole, unpeeled bulb onions prefer a cool, dark place with plenty of air circulation. Don’t store them in a plastic bag.
Whole sweet onions (especially spring onions with higher water content) can be stored in the refrigerator, but put them in the crisper drawer with a low humidity setting. Green onions should be refrigerated.
A cut onion can keep for seven days, refrigerated and stored in a sealed container.
Onions can be chopped (or sliced into rings) and frozen for later use.