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Baskets of Chilies and Shallots in Baskets at an Open Air Market
Photographic Print
Guariglia, Justin
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La Belle Cuisine - More Vegetable Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
is an act of integrity, and faith."
Scalloped Onions, Leeks and
Shallots
“Happy is the family which can eat onions together. They are, for the
time
being, separate from the world and have a harmony of aspiration.”
~ Charles Dudley Warner
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Lauch [Leeks]
Art Print
Meisen, Michael
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Scalloped
Onions, Leeks and Shallots
Gourmet Archives
3 pounds onions, cut into
1/4-inch slices
White and pale green part of
2 pounds (about 6) leeks,
split lengthwise and washed well, chopped
1/4 teaspoon paprika
1/2 pound shallots, cut into 1/4-inch slices
1/4 cup unsalted butter
1/4 cup heavy cream
1 cup coarse fresh bread crumbs
1 cup grated sharp Cheddar cheese
In a heavy kettle cook the onion, leeks and shallots in butter with
salt
and pepper to taste, covered, over moderate heat, stirring occasionally,
for 10
minutes. Reduce heat to moderately low and cook, stirring occasionally, 10 to 20 minutes
more, or until soft. Remove lid and
cook mixture over moderate heat, stirring, 3 to 5
minutes more until
excess liquid is evaporated. (Can make 2 days in advance; keep
covered,
chilled).
Preheat oven to 375 degrees F. Transfer onion mixture to a 2-quart
shallow baking dish and stir in the cream. In a small bowl toss together
bread crumbs and
Cheddar, sprinkle mixture evenly onto onion mixture
and dust it with paprika. Bake in
middle of oven 20 to 30 minutes or
until cheese is melted and mixture is bubbly. Serves 8.
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