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Over-The-Top Creamed Onions (International) — Recipe | Foodgeist

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Over-The-Top Creamed Onions

🍽️recipe·International

Over-The-Top Creamed Onions

Name: Over-The-Top Creamed Onions
Cuisine: International
Ingredients: 1 bunch leek, white parts only sliced and rinsed well; 3 red onions, sliced lengthwise; 3 sweet onions, sliced lengthwise; 1 (16 ounce) package frozen pearl onions, thawed; 6 shallots, sliced; 3 garlic cloves, minced; 5 tablespoons butter; 2 cups heavy cream; 1 cup panko breadcrumbs; 1/2 cup grated parmesan cheese; 1/2 cup chopped fresh parsley; 1 pinch black pepper; 3 tablespoons butter, melted

Ingredients

1 bunch leek, white parts only sliced and rinsed well

3 red onions, sliced lengthwise

3 sweet onions, sliced lengthwise

1 (16 ounce) package frozen pearl onions, thawed

6 shallots, sliced

3 garlic cloves, minced

5 tablespoons butter

2 cups heavy cream

1 cup panko breadcrumbs

1/2 cup grated parmesan cheese

1/2 cup chopped fresh parsley

1 pinch black pepper

3 tablespoons butter, melted

Method

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1.
Saute red and sweet onions in 1 T. butter, stirring often, in a nonstick over low heat until softened, about 30 minutes, then transfer to a bowl and set aside. In same pan, saute leeks in 1 T. butter until softened, about 30 minutes, then add to onions. Saute pearl onions and shallots in 1 T. butter until softened, about 15 minutes, then add to onion mixture. Saute garlic in 2 T. butter for about 30 seconds, then add heavy cream. Cook until thickened, about 15 minutes. Combine onion and cream mixtures; pour into a 2-quart baking dish. Mix panko, parmesan, parsley, pepper and melted butter and sprinkle over onion mixture. Bake in a preheated 375-degree oven for 45 minutes to 1 hour until brown.