FOUR ONION GRATIN

Steps:

• Melt butter in heavy large skillet over medium heat. Add leeks, large onions, shallots and sauté until all are tender, about 25 minutes, stirring occasionally, add garlic right near the end of cooking . Mix in whipping cream and chicken stock and nutmeg. Boil until cream is thickened to sauce consistency, about 10 minutes. Transfer vegetable-cream mixture to 6-cup shallow baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Return mixture to room temperature before continuing.) •Preheat oven to 425°F . Sprinkle lots os cheese over the top, then top with breadcrumbs. Bake until breadcrumbs are golden brown and onion mixture bubbles, about 20 minutes. Sprinkle with lots of parsley.