Over-The-Top Creamed Onions

• 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

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.
2. In same pan, saute leeks in 1 T. butter until softened, about 30 minutes, then add to onions.
3. Saute pearl onions and shallots in 1 T. butter until softened, about 15 minutes, then add to onion mixture.
4. Saute garlic in 2 T. butter for about 30 seconds, then add heavy cream. Cook until thickened, about 15 minutes.
5. Combine onion and cream mixtures; pour into a 2-quart baking dish.
6. 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.

only, red onions, sweet onions, pearl onions, shallots, garlic, butter, heavy cream, breadcrumbs, parmesan cheese, parsley, black pepper, butter

Taken from www.food.com/recipe/over-the-top-creamed-onions-491764 (may not work)