1/2 lb. shallots, chopped
1 lg. yellow onion, halved lengthwise and sliced thin
2 bunches leeks, chopped
2 garlic cloves, minced
3 tbsp. unsalted butter
1 lb. sm. white onions, frozen
2 c. heavy cream
1/4 c. minced parsley
1 tbsp. fine dry bread crumbs

Cook first 5 ingredients until softened, add the small white onions and cook, stirring until they are just tender. Stir in cream, bring the liquid to a boil and simmer the mixture until the cream is thickened. Season with salt and pepper and stir in parsley.

Spoon into a buttered 1 1/2 to 2 quart shallow baking dish, sprinkle the crumbs lightly over the top and bake the mixture in a preheated 475 degree oven for 15 to 20 minutes, or until the cream is bubbly around the edges and the crumbs are golden. Serve immediately. Serve 8.