Four-Onion Gratin

1. 1

   Melt butter in heavy large skillet over medium heat.

2. 2

   Add leeks, large onions, shallots and garlic and saute until all are tender, about 20 minutes.

3. 3

   Add baby onions and cook 10 minutes longer, stirring occasionally.

4. 4

   Mix in 2 cups whipping cream.

5. 5

   Boil until cream is thickened to sauce consistency, about 10 minutes.

6. 6

   Transfer vegetable-cream mixture to 6-cup shallow baking dish.

7. 7

   Preheat oven to 425u00b0F.

8. 8

   Sprinkle breadcrumbs over onion mixture.

9. 9

   Bake until breadcrumbs are golden brown and onion mixture bubbles, about 20 minutes.

10. 10

    Sprinkle with parsley.

No additional tips available.