Scalloped Onions, Leeks And Shallots

1. 1

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

2. 2

   Reduce heat to moderately low and cook vegetables, stirring occasionally for 10 to 20 minutes more or until soft.

3. 3

   Remove lid and cook mixture over moderate heat, stirring for 3 to 5 minutes more or until excess liquid is evaporated.

4. 4

   Onion mixture may be made 2 days in advance and kept covered and chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.