aka “the onions” is essential for Thanksgiving.


  • 1/2 pound of shallots, chopped
  • 1 large yellow onion, halved and sliced thin
  • 2 bunches of leeks, green tops discarded, halved lengthwise and sliced thin
  • 2 garlic cloves, minced
  • 3 tbsp unsalted butter
  • 1lb bag of frozen small white (‘pearl’) onions
  • 2 cups heavy cream
  • 1/4 cup minced flat leaf parsley
  • 1 tbsp fine dry bread crumbs


In a large skillet cook the shallots, the yellow onion, leeks and garlic in the butter over moderately low heat, stirring until the onions are softened. Add the small white onions and cook the mixture, stirring, until the small white onions are just tender.

Stir in the cream, bring the liquid to a boil and simmer the mixture until the cream is thickened. Season with salt and pepper and stir in the parsley.

(The onions may be prepared up to this point several hours in advance and kept covered loosely)

Spoon the onion mixture into a buttered 1 1/2 to 2 quart shallow baking dish, sprinkle the crumbs lightly over the top and bake the mixture in a preheated 475 degree oven for 15 to 20 minutes, or until the cream is bubbling around the edges and the crumbs are golden. Serve immediately. Serves 8.


This can be prepared fully in advance – simply don’t add the breadcrumbs until you bake it to serve.

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