SCALLOPED ONIONS, LEEKS AND SHALLOTS

3 pounds onions, cut into 1/4-inch-thick slices
White and pale green parts of 2 pounds (about 6) leeks, split lengthwise, washed well and chopped
1/2 pound shallots, cut into 1/4-inch-thick slices
1/2 stick (1/4 cup) unsalted butter
Salt and pepper, to taste
1/4 cup heavy cream
1 cup coarse fresh bread crumbs
1 cup grated extra-sharp Cheddar (about 1/4 pound)
1/4 teaspoon paprika

In a covered heavy kettle, cook onions, leeks and shallots in butter with salt and pepper, to taste, over moderate heat. Stir occasionally. Cook for 10 minutes.

Reduce heat to moderate low and cook vegetables, while stirring occasionally, for 10-20 minutes more, or until they are soft. Remove lid and cook mixture over moderate heat 3-5 minutes more, while stirring, until excess liquid is evaporated. The onion mixture may be made two days in advance and kept covered and chilled.

Preheat oven to 375 degrees F.

Transfer onion mixture to a 2-quart shallow baking dish and stir in cream.

In small bowl, toss together bread crumbs and Cheddar. Sprinkle that mixture evenly onto the onion mixture, and dust with paprika.

Bake in middle of oven 20-30 minutes, or until cheese is melted and mixture is bubbly.

Source: TV Food Network