Cream of Seven Onions

Note/Suggestion: One year I found at Costco a mix of pearl onions, red, white and yellow. I thought the dish would be so pretty made with these onions. It was, but it was so much work peeling each little onion until I had enough for the dish, so I warn you now not to fall for it. Use the larger onions and slice them. The dish will look and taste great. I like lots of leeks and shallots in me combination.

Ingredients:

  • 2 lbs of seven assorted onions
  • Yellow, white, red, leeks (white and light green part only), shallots, chives, scallions
  • 3 cloves of garlic, grated
  • 2 Tbsp butter
  • 2 eggs, beaten
  • 1 ½ cup heavy cream
  • ½ cup sherry
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 cup shredded parmesan cheese
  • 1 cup fresh bread crumbs
  • paprika

Directions

  1. Slice the onions in to even size rings and separate if needed. Set the chives aside to add at the last minute.
  2. Grease a large casserole dish, about 9 x 13 x 3 and set aside.
  3. Melt butter in a large sauté pan and add the onions, except for the chives. Sauté the onions on a medium low heat until they start to caramelize. Don’t let me turn too brown. Put the onions in the casserole dish in an even layer and let cool.
  4. In a blender, combine the eggs, cream, sherry, parmesan cheese and salt and pepper. Blend until well combined and smooth.
  5. Pour mixture over onions.
  6. Combine the bread crumbs, paprika and chives and sprinkle evenly over the top of the onion and cream mixture.
  7. At this point you can wrap and freeze the casserole to cook at a later date. Or put it in the oven and cook for about 30 minutes or until the cream mixture is thickened and bubbling and the bread crumbs have turned golden brown.
  8. Serve Hot!