Scalloped Onions, Leeks And Shallots

• 3 lb. onions, cut into 1/4-inch thick slices
• the white and pale green parts of 2 lb. (about 6) leeks, split lengthwise, washed well and chopped
• 1/2 lb. shallots, cut into 1/4-inch thick slices
• 1/2 stick (1/4 c.) unsalted butter
• 1/2 c. heavy cream
• 1 c. coarse fresh bread crumbs
• 1 c. grated extra sharp Cheddar (about 1/4 lb.)
• 1/4 tsp. paprika

1. In a heavy kettle, cook the onions, leeks and shallots in the butter with salt and pepper to taste, covered, over moderate heat, stirring occasionally for 10 minutes.
2. Reduce heat to moderately low and cook vegetables, stirring occasionally for 10 to 20 minutes more or until soft.
3. Remove lid and cook mixture over moderate heat, stirring for 3 to 5 minutes more or until excess liquid is evaporated.
4. Onion mixture may be made 2 days in advance and kept covered and chilled.

onions, leeks, shallots, butter, heavy cream, bread crumbs, cheddar, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=587447 (may not work)