Rating: 5 stars
2 Ratings
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  • 5 star values: 2

Here's a dish of straightforward comfort, a crave-worthy combo of softened onions and leeks in a creamy sauce. Make the dish through step 2 up to a day ahead, and then reheat the next day in the baking dish.

Robin Bashinsky
Recipe by Cooking Light April 2015

Gallery

Christopher Testani; Styling: Kira Corbin

Recipe Summary

hands-on:
37 mins
total:
47 mins
Yield:
Serves 8 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Heat a large Dutch oven over medium-high heat. Add butter and oil; cook 1 minute or until butter is foamy. Add onion, leek, and thyme; cook 5 minutes, stirring frequently. Sprinkle with salt; cover, reduce heat to medium-low, and cook 15 minutes or until onions are translucent, stirring occasionally (do not allow onion to brown). Add wine; bring to a boil. Cook 5 minutes or until liquid almost evaporates. Combine milk and flour in a small bowl, stirring with a whisk. Add flour mixture, pepper, and nutmeg to pan; return to a boil. Simmer 5 minutes or until mixture thickens.

  • Spoon onion mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Top with panko. Coat panko with cooking spray. Bake at 450° for 10 minutes or until bubbly and top is golden brown. Let stand 5 minutes before serving.

Nutrition Facts

156 calories; fat 4.1g; saturated fat 1.6g; mono fat 1.8g; poly fat 0.4g; protein 5g; carbohydrates 25g; fiber 3g; cholesterol 7mg; iron 2mg; sodium 224mg; calcium 127mg.
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