Gratin of Four Onions

1/2 pound shallots, chopped
1 large yellow onion, halved lengthwise and sliced thin
2 bunches leeks (about 3 lbs) tops discarded, halved lengthwise, washed well and chopped
2 cloves garlic, minced (large cloves)
3 TBS unsalted butter
1 lb small white onions, skinned, with ends cut off
2 cups heavy cream
Salt and pepper to taste
Grated Swiss cheese or Gruyere

In large skillet, cook shallots, yellow onion, leeks and garlic in butter over moderately low heat, stirring, until onions are softened; add small white onions, and cook mixture, stirring, until small onions are almost tender. Stir in cream, bring to boil and simmer mixture until cream has thickened. Season with salt and pepper, and stir in parsley. Onions may be prepared up to this point several hours in advance and kept covered loosely.

Spoon mixture into buttered 1-1/2 to 2 quart baking dish, sprinkle grated cheese lightly over top and bake in oven at 475ºF for 15 to 20 minutes or until cream is bubbling around edges and cheese is melted. Serve immediately.

Serves 8

Pam