Baskets of Chilies and Shallots in Baskets at an Open Air Market
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Scalloped Onions, Leeks and Shallots



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Lauch (Leeks)
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Meisen, Michael
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Scalloped Onions, Leeks and Shallots
Gourmet Archives

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

In a heavy kettle cook the onion, leeks and shallots in butter with salt
and pepper to taste, covered, over moderate heat, stirring occasionally,
for 10 minutes. Reduce heat to moderately low and cook, stirring occasionally, 10 to 20 minutes more, or until soft. Remove lid and
cook mixture over moderate heat, stirring, 3 to 5 minutes more until
excess liquid is evaporated. (Can make 2 days in advance; keep
covered, chilled).
Preheat oven to 375 degrees F. Transfer onion mixture to a 2-quart
shallow baking dish and stir in the cream. In a small bowl toss together
bread crumbs and Cheddar, sprinkle mixture evenly onto onion mixture
and dust it with paprika. Bake in middle of oven 20 to 30 minutes or
until cheese is melted and mixture is bubbly. Serves 8.

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