A Cheesy, Oniony Gratin That Brings a Family Together
'The members of the allium family can be a confusing lot.
What is the difference between spring onions and regular onions? Is it still green garlic if it’s purple at the bottom? And why, exactly, are leeks so much grittier than their oniony cousins?
It all seems particularly perplexing in late spring, when just-plucked alliums hit the markets, arriving as verdant, more tender versions of their mature selves. This is the time to take full advantage of their youthful attractions. Treat them as vegetables rather than as seasonings, and make them the stars of the plate.
In this recipe, I layer onions, leeks and green garlic into a cheesy, golden gratin covered with anchovy-laden bread crumbs. To accentuate the vegetables’ sweetness, I brown them in butter before adding cream and cheese to the pan. More browning happens in the oven as the bread crumb and Parmesan topping toasts.'>>>
https://www.nytimes.com/2017/05/26/dining/cheesy-oniony-gratin-recipe-video.html?
Leek and Spring Onion Gratin
https://cooking.nytimes.com/recipes/1018771-leek-and-spring-onion-gratin
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of the ones you don't want. Vidalias are in season here in Georgia and we're in heaven. Might just have to make an onion pie!
Sorry, I had to do it! 
I know many people don't care for that odoriferous vegetable and my dear late husband was one. For the 25 years we were married, I could only use them sparingly (if at all.) Since he died, I have been doubling my intake, hoping make up for that deprivation.
