Photo: Christopher Testani; Styling: Kira Corbin
Hands-on Time
37 Mins
Total Time
47 Mins
Serves 8 (serving size: about 2/3 cup)

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.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

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.

Step 3

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.

Ratings & Reviews


April 16, 2015
i made exactly as written and it was delicious!! Have made it twice.

Creamed Onion Casserole

March 25, 2015
I decided to use this recipe as a base for a potato casserole for Passover. I also took some family allergies into consideration so it needed to be gluten and dairy free. I prepared it using the instructions outlined in the magazine for a Passover dish as follows:  used only olive oil - no butter; substituted potato starch for the flour, and gluten free panko for regular; used 2 cups of chicken stock rather than milk. I added 4 medium red bliss potatoes to the vegetables in small quarter slices.  Otherwise followed the same cooking procedure and the casserole turned out creamy and delicious.