Fri 22 Aug, 2003 06:55 pm
FOUR ONION GRATIN
2 cups (8-ounces) Monterey Jack cheese, shredded
2 cups (8-ounces Mozzarella cheese, shredded
1/2 cup fresh bread crumbs (or Japanese Panko dried bread crumbs)
1 bunch chives, chopped
2 red onions, peeled and thin sliced
2 yellow onions, peeled and thin sliced
4 leeks, thin sliced, white part only, thoroughly washed and cleaned
1/2 cup vermouth
salt and freshly ground black pepper to taste
1/2 teaspoon freshly grated nutmeg
Preheat the oven at 350 degrees F.
Mix the cheeses, bread crumbs, and the salt, pepper and grated nutmeg in a bowl. . Mix the chives, onions and leeks in another bowl.
In a non-stick pan or buttered 2-quart shallow baking dish, layer half of the onions, top with half of the cheese mixture; repeat. Pour the vermouth over the mixture. Cover with a lid or aluminum foil and bake for 1 hour.