Gratin of Four Onions Recipe | Nutritional Therapy for IBD

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Recipes

Gratin of Four Onions

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Ingredients

½ pound shallots, chopped

1 large yellow onion, halved lengthwise and sliced thin

2 bunches leeks (about 3 pounds) tops discarded, halved lengthwise, washed well and chopped

3 TBSP unsalted butter

1 pound small white onions, skinned, with ends cut off

2 cups French cream (SCD yogurt made with half & half or cream)

salt to taste

pepper to taste

¼ cup parsley, minced

grated swiss cheese

227 grams shallots, chopped

1 large yellow onion, halved lengthwise and sliced thin

2 bunches leeks (about 1360 grams) tops discarded, halved lengthwise, washed well and chopped

3 TBSP (45 ml) unsalted butter

454 grams small white onions, skinned, with ends cut off

470 ml French cream (SCD yogurt made with half & half or cream)

salt to taste

pepper to taste

16 grams parsley, minced

grated swiss cheese

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

Instructions

In large skillet, cook shallots, yellow onions, leeks, and garlic in butter over moderately low heat, stirring, until onions are softened.
Add small white onions and cook mixture, stirring until small onions are almost tender.
Stir in cream, bring to boil, and simmer mixture until cream has thickened.
Season with salt and pepper and stir in parsley.
Onions may be prepared up to this point several hours in advance and kept covered loosely.
Spoon mixture into buttered 1½ to 2 quart baking dish, sprinkle grated cheese lightly over top, and bake in oven at 475°F (245°C) for 15 to 20 minutes or until cream is bubbling around the edges and cheese is melted.
Serve immediately.