½ pound shallots, chopped
1 large yellow onion, halved lengthwise and sliced thin
6 – 8 leeks, white and pale green parts, washed well, halved lengthwise and chopped
2 - 4 cloves garlic, minced
3 tablespoons butter
1-pound bag of frozen tiny pearl onions
2 cups of heavy cream
¼ cup or more minced fresh Italian parsley
1 tablespoon of fine, dry, plain breadcrumbs

In a large skillet, sauté shallots, yellow onion, leeks and garlic in the butter over moderately low heat.  Stir until onions are softened.  Add the frozen pearl onions and cook, stirring, until the tiny onions are just tender (10 – 15 minutes).  Stir in cream, bring to a boil and simmer till the cream has thickened.  Add salt and pepper and minced parsley. 

(You can prepare the onions up till this point several hours in advance.  Cover loosely with a dish towel and set aside.)

Spoon mixture into a buttered 2 quart baking dish.  Sprinkle bread crumbs over the top.

Bake at 475°  F for 15 – 20 minutes or until cream is bubbling.

SERVES 8

Adapted from Gourmet, November 1984