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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (213g) Recipe makes 6 servings The following items or measurements are not included below: 1 1/2 cups havarti cheese spreadable cheese with garlic and herbs |
||
| Calories 256 | ||
| Calories from Fat 132 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.8g | 22% | |
| Saturated Fat 8.8g | 44% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 44mg | 14% | |
| Sodium 341mg | 14% | |
| Potassium 288mg | 8% | |
| Total Carbohydrate 19.1g | 6% | |
| Dietary Fiber 2.5g | 9% | |
| Sugars 6.9g | ||
| Protein 9.9g | 19% | |
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Three Onion Casserole
By: Chef Kate
Jan 6, 2006
From the Silver Palate Good Times Cookbook, this dish is a wonderfully rich and fragrant side dish for a festive meal. It is wonderful as an accompaniment to a roast of beef or poultry.
SERVES 6
Ingredients
- 3 tablespoons butter, unsalted
- 2 large yellow onions, thinly sliced
- 2 large red onions, thinly sliced
- 4 medium leeks, well rinsed, dried and thinly sliced
- 1/2 teaspoon salt
- ground pepper, to taste
- 1 1/2 cups havarti cheese, grated
- 2 (5 ounce) packages spreadable cheese with garlic and herbs
- 1 1/2 cups gruyere, grated
- 1/2 cup dry white wine
Directions
1
Preheat oven to 350°F2
Butter an 8 cup baking dish with 1 tablespoon of butter.3
Make a layer in the baking dish, using a third each of the yellow onions, red onions and leeks.4
Sprinkle the layer sparingly with salt and pepper and top with the Havarti.5
Make another layer of the onions and leeks. Add a little more pepper.6
Top this layer with the Boursin.7
Layer the remaining onions and leeks and top with the Gruyere.8
Dot the top with the remaining 29
tablespoons butter.10
Pour the wine over all.11
Bake for 1 hour.12
Cover the top with aluminum foil,13
if it gets too brown.14
Serve immediately.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Onions
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Casseroles
Featured Reviews for This Recipe
From: Midwest Maven
On Jun 13, 2007
This was so cheesy and delicious, and the onions smelled great baking in the kitchen. Thanks for sharing! Made this for ZWT3.
From: *Parsley*
On Mar 4, 2006
This is a wonderful treat for onion-lovers! I made it just as written. The reheated leftovers were just as yummy. Thanx for this recipe, Chef Kate. It's well worth the breath mints. 
I will make this again.
From: KITTENCAL
On May 25, 2006
This casserole is absolutely fantastic, and very rich! if you love onions like my family does then this is a must try. I used 2 small tubs of the Kraft brand spreadable cream cheese dip, a strong mouthwash is definatley needed after this dish lol! We loved it, thanks so much Kate!...Kitten
From: evelyn/athens
On May 4, 2006
Delicious side dish - I made it to accompany meatloaf and loved the cheesy-oniony bites with the meat. I used a combo of cheeses as I can't get havarti here. Mostly gruyere, with a bit of Irish Cheddar and mozzarella grated in. I found that there was quite a bit of liquid in the pan, but the onions were very fresh and dripping even as I was peeling them. Just drained the liquid off and ate it up! Thanks, Kate.
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