The first time I served this as a substitute for the more familiar
creamed onions at Thanksgiving, I thought I was going to be lynched.
Once the feast had been dispatched, however, several requests for the
recipe made me realize this was a winner. I still like it for holiday
meals, but find it goes very well anytime with game or beef.
Makes 6 to 8 servings
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, very thinly sliced
3 medium-size yellow onions, halved and thinly sliced
1 large red onion, halved and thinly sliced
3 bunches (18 to 24) green onions (scallions), 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 and freshly ground black pepper to taste
1/4 cup freshly grated Parmesan cheese
2 tablespoons snipped fresh chives
Preheat the oven to 350F.
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
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 this simple onions casserole cooking recipes very hot,
garnished with the chives.