1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

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%
detailed view... how is this calculated?

people who like this recipe also like:

Hot Stuffed Mama Burger

By: Charmie777

Spanish Paprika Chicken

By: Marlitt

Nippy Carrots

By: echo echo

Broccoli Gratin

By: loof

Pork Chops With Cherry Pan Sauce

By: Mommy Diva

Three Onion Casserole

Recipe #150565 | 1½ hours | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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°F
2
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 2
9
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.

Questions about this recipe?

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.

1 person found this review helpful

Was this review helpful to you? YES | NO

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.

2 people found this review helpful

Was this review helpful to you? YES | NO

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.

3 people found this review helpful

Was this review helpful to you? YES | NO

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