GRATIN OF FOUR ONIONS

l/2 lb. shallots, chopped
l large yellow onion, halved lengthwise & sliced thin
2 bunches of leeks, dark green tops discardedm halved lengthwise,
washed well and chopped
2 garlic cloves, minced
3 tbps. unsalted butter
l lb. bag frozen small white onions
2 cups heavy cream
l/4 cup minced fresh parsley leaves
l tbps. fine dry bread crumbs
In a large skillet cook the shallots, yellow onion, leeks & garlic
in the butter over mod-low heat, stirring until onions are softened,
add the small whiteonions & cook mixture, stirring, until the small
white onions are just tender. Stir in the cream, bring the liquid to
a boil & simmer mixture until the cream is thickened. Season mixture
with s&p & stir in the parsley. (The onions may be prepared up to
this point several hours in advance & kept covered loosely.)
Spoon the onion mixture into a buttered l-l/2-2 qt. shallow baking
dish, sprinkle the crumbs lightly over the top & bake the mixture
in preheated 475 oven for l5-20 mins., or until the cream is
bubbling around the edges and the crumbs are golden. Serve the
onion gratin immediately.
Serves 8.