Onion Casserole #1
Source of Recipe
"Vegetables on the Side," by Sallie Y. Williams
* Exported from MasterCook *
Onion Casserole #1
Recipe By : Sallie Y. Williams
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles, Holiday, Vegetables, Wine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
2 tablespoons olive oil
2 garlic cloves -- very thinly sliced
3 medium yellow onions -- halved and thinly
-- sliced
1 large red onion -- halved and thinly
-- sliced
3 large leeks -- white and light
-- green parts only, halved
-- lengthwise and thinly sliced
3 bunches (18 to 24) green onions -- white and light
-- green parts only, thinly
-- sliced
1/2 cup dry white wine
1/2 cup well-flavored chicken stock
1/4 cup heavy cream
salt -- to taste
freshly ground black pepper -- to taste
1/4 cup Parmesan cheese -- freshly grated
2 tablespoons snipped fresh chives
Preheat the oven to 350 degrees F.
Melt the butter in the olive oil in a large heavy skillet over very low heat. Add the garlic and cook, stirring, for 1 minute. Add the yellow and red onions, leeks, and green onions. Cook, stirring from time to time, until translucent and very tender. This may take 30 minutes or more. Stir in the wine, stock, and cream. Simmer the mixture over medium heat until thickened, about 5 minutes. Season well with salt and pepper.
Spoon the mixture into a medium-size shallow ovenproof casserole. Cover with aluminum foil and bake for 35 minutes. Uncover, sprinkle with the cheese and bake until well browned and bubbling, 10 to 15 minutes longer. Serve very hot, garnished with the chives.
Judi's notes: This casserole is excellent with beef, poultry, or game. It would be perfect as an accompaniment to a lovely Thanksgiving turkey or goose or even a treat with a standing rib roast.
Source:
"Vegetables on the Side"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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