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Ingredients
- 3 lbs. onions cut into 1/4” slices white and pale green parts of 6 leeks split lengthwise, washed well and chopped 1/2 lb. shallot cut into 1/4” slices
- 1/2 stick unsalted butter
- 1/4 cup heavy cream
- 1 cup coarse fresh bread crumbs
- 1 cup grated extra-Sharp Cheddar
- 1/4 teaspoon paprika
Preparation
Step 1
In kettle cook onions, leeks and shallots in 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 10-20 minutes more or until they are soft. Remove lid and cook mixture over moderate heat, stirring for 3-5 minutes more or until the excess liquid is evaporated. Preheat oven to 375 degrees. Transfer onion mixture to 2 quart shallow baking dish and stir in cream. In small bowl toss together bread crumbs and cheese, sprinkle the mixture evenly onto onion mixture and dust with paprika. Bake onion mixture for 20-30 minutes or until cheese is melted and mixture is bubbly.