Over-The-Top Creamed Onions - cooking recipe

Ingredients

1 bunch leek, white parts only sliced and rinsed well
3 red onions, sliced lengthwise
3 sweet onions, sliced lengthwise
1 (16 ounce) package frozen pearl onions, thawed
6 shallots, sliced
3 garlic cloves, minced
5 tablespoons butter
2 cups heavy cream
1 cup panko breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup chopped fresh parsley
1 pinch black pepper
3 tablespoons butter, melted

Preparation

Saute red and sweet onions in 1 T. butter, stirring often, in a nonstick over low heat until softened, about 30 minutes, then transfer to a bowl and set aside.
In same pan, saute leeks in 1 T. butter until softened, about 30 minutes, then add to onions.
Saute pearl onions and shallots in 1 T. butter until softened, about 15 minutes, then add to onion mixture.
Saute garlic in 2 T. butter for about 30 seconds, then add heavy cream. Cook until thickened, about 15 minutes.
Combine onion and cream mixtures; pour into a 2-quart baking dish.
Mix panko, parmesan, parsley, pepper and melted butter and sprinkle over onion mixture. Bake in a preheated 375-degree oven for 45 minutes to 1 hour until brown.