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1
If red and white onions are about the same size, bring a large pot of water to boil over high heat.
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2
Add onions and blanch until skins loosen slightly, about 5 minutes.
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3
Drain.
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4
(If white onions are considerably larger, blanch onions separately, increasing time on white onions by a couple of minutes.)
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5
Let onions until cool enough to handle, then trim and peel.
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6
Set aside.
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7
(Onions can be blanched, peeled and trimmed ahead of time.
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8
Place in 2-quart zipper-lock bag and refrigerate until ready to use.)
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9
Saute bacon in a Dutch oven over medium heat until crisp, about 5 minutes.
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10
Transfer to paper-towel-lined plate and set aside.
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11
Pour off bacon fat.
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12
Melt butter in Dutch oven over low heat until foaming, add shallots and garlic and cook until translucent but not browned, stirring frequently, about 3 minutes.
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13
Add heavy cream and salt.
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14
Simmer, stirring often, until cream is thick and golden and has reduced by half, 15 to 20 minutes.
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15
Stir onions into cream to heat through.
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16
Heat broiler.
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17
Turn onions and cream into a shallow 1 1/2-quart casserole dish.
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18
Top with bacon, bread crumbs and parsley.
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19
Place under broiler and cook until crumbs are browned and dish is bubbling, about 10 minutes.
