• 1/2 lb shallots
• 1 large onion sliced halfwise and sliced thin
• 2 bunches of leeks chopped (there should be at least 3 in each bunch, 1-1.5“ diam)
• 2 cloves garlic minced
• 1 bag frozen white onions
• 3 Tblsp unsalted butter
• 2 c heavy cream
• 1/4 c parsley
• 1 tblsp fine breadcrumbs

Cook onions, leek, shallots and garlic in butter (butter, not oil).

Add small onions and cook just until tender.

Stir in cream, boil and stir, simmer until thickened.

Season w salt and pepper and parsley.

• Can be done ahead until this point

Spoon into greased 1.5 qt casserole, sprinkle w breadcrumbs Bake at 475 15-20 mins until breadcrumbs browned and cream bubbles.