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1
Make the onion straws: Gently separate the onion rings in a colander and sprinkle with 2 tablespoons of the salt.
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2
Let sit for 30 minutes to extract the water.
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3
Combine the flour, the remaining 1 tablespoon salt, pepper, paprika, and garlic powder in a small bowl; set aside.
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4
Heat the vegetable oil in a 4-quart saucepan over medium-high heat until the temperature reaches 365F on a food thermometer.
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5
Toss half the onion slices in the flour, shaking off any excess before carefully placing them in the hot oil.
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6
As they cook, turn them carefully with a spider or tongs until light golden brown.
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7
Remove the onion straws to a paper towellined plate.
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8
Do the same with the remaining onion slices.
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9
Make sure not to flour the slices until just before frying or they will get gooey.
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10
Preheat the oven to 325F.
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11
Lightly butter a 2-quart casserole dish.
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12
Make the casserole: Cook the bacon in a skillet over medium heat until crispy.
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13
Remove the bacon and drain it on paper towels.
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14
Drain off all but 2 tablespoons of the bacon fat from the pan.
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15
Saute the leeks in the bacon fat for 4 or 5 minutes, until soft.
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16
Using a whisk or a fork, beat the eggs, milk, salt, and pepper in a large bowl until frothy.
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17
Spread the leeks in an even layer in the prepared casserole.
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18
Top with 1 cup of the Gruyere cheese, then the bacon, then another cup of the cheese, and then the egg mixture.
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19
Sprinkle the top with the remaining 1 cup Gruyere cheese.
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20
Arrange the onion straws on top.
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21
Bake the casserole for 40 minutes, or until the eggs are firm in the center.
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22
Remove the casserole from the oven and sprinkle the top with the parsley.
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23
Allow to stand for 10 minutes before serving.
