Material
1-2 sticks butter
3 sweet onions
3 red onions
1 bunch chives
6 scallions
1 bag frozen pearl onions (after thawing).
salt and pepper
3 cloves garlic
2 cups heavy cream
1 cup panko breadcrumbs
1/2 cup Parmesan cheese
1/3 cup chopped flat-leaf parsley
illustrate
Get your leeks ready. Slice it and wash the leeks, they are full of sand and grit. Put the sliced ​​leeks in a bowl of cold water and let the sand fall to the bottom. I did this a few times to make them really clean.
Slice the onion. I love that onions all come in different shapes and textures. The red onion remains intact and thinly sliced. I cut the sweet onions in half and put them on the thick side. Thinly slice scallions and mince garlic.
Heat a large wok over medium heat. Add a few tablespoons of butter to the pan. Add red and sweet onions. Season with salt and pepper. Cook until they are soft and translucent, about 10 minutes. You don’t want them to caramelize, but cook them until they are really soft.
Take the first batch of onions and place in a bowl. Add more butter and add chives. Season with salt and pepper. Cook until they are soft, about 10+ minutes, but still have some color.
Take the leeks out and add some butter. It’s Thanksgiving, so we’re not going to count how much butter we used, are we? Add pearl onions and green onions. Season with salt and pepper. Cook until soft.
Now, you should have a bowl of delicious, seasoned, soft onions.
There’s also a wok with delicious onion slivers in it. Add another tablespoon of butter to the pan and add the garlic. Cook for 30 seconds, being careful not to burn. (If you do, take it out and start over).
Add the cream to the pan. Cook for about 5 to 10 minutes, until the cream starts to reduce.
Add the onions back to the pot.
At this point, please give it a taste. Make sure the onion is well seasoned.
Pour the creamed onions into a large casserole, or into separate casserole dishes. At this point, you can cover these and keep them in the refrigerator for 24 hours.
Make the breadcrumb topping. Add Panko, Parmesan, parsley, and a few tablespoons of melted butter to a bowl. Add some pepper.
Spread panko breadcrumb mixture over creamed onions.
Bake in a 375 degree oven until they are heated through and browned and bubbly, about 45 minutes.