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Reaching
Teresa Saia
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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."
Three-Onion Casserole
 
“The sliced onions give of their essence after a brew and become
the ambrosia for gods and men.”
 ~
Jane Bothwell
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Sunday, January 12, 2003
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Three-Onion Casserole
 
The Silver Palate Good Times Cookbook
by Julee Rosso, Sheila Lukins, Sarah Leah Chase
1985, Workman Publishing
Company, Inc.
3 tablespoons unsalted butter
2 large yellow onions, thinly sliced
2 large red onions, thinly sliced
4 medium-size leeks, well rinsed, dried and thinly sliced
Salt and freshly ground black pepper to taste
1 1/2 cups grated Havarti
2 packages (5 ounces each) Boursin with herbs, crumbled
1 1/2 cups grated Gruyère
1/2 cup dry white wine
1. Preheat oven to 350 degrees F. Butter an 8-cup baking dish with 1
tablespoon of the butter.
2. Make a layer in the baking dish, using a third each of the
yellow onions, red onions, and leeks. Sprinkle the layer lightly with salt and pepper. Top
with the Havarti and make 1 more layer of the onions and leeks, seasoning each with salt
and pepper. Top this layer with the Boursin. Layer the remaining onions and leeks and top
with the Gruyère. Dot the top with the remaining 2 tablespoons butter. Pour the wine over
all.
3. Bake for 1 hour. Cover the top with aluminum foil if it gets too
brown. Serve immediately. 6 portions.
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