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Three-Onion Casserole

Source of Recipe


From "The Silver Palate Good Times Cookbook"






List of Ingredients



• 3 Tbsp unsalted butter
  
• 2 large yellow onions, thinly sliced
  
• 2 large red onions, thinly sliced
  
• 4 medium-size leeks, well rinsed, dried and thinly sliced
  
• Salt and freshly ground black pepper to taste
  
• 1-1/2 cups grated Havarti
  
• 2 packages (5 ounces each) Boursin with herbs, crumbled
  
• 1-1/2 cups grated Gruyere
  
• 1/2 cup dry white wine
  






Instructions



1. Preheat oven to 350 degrees (F). Butter an 8-cup baking dish with 1 tablespoon of the butter.
   
   
2. Make a layer in the baking dish, using a third each of the yellow onions, red onions and leeks. Sprinkle the layer lightly with salt and pepper. Top with the Havarti and make one more layer of the onions and leeks, seasoning each with salt and pepper. Top this layer with the Boursin. Layer the remaining onions and leeks and top with the Gruyere. Dot the top with the remaining 2 tablespoons butter. Pour the wine over all.
   
   
3. Bake for 1 hour. Cover the top with aluminum foil if it gets too brown. Serve immediately.
   
   Makes 6 portions.