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La Belle Cuisine - More Vegetable Recipes

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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
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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