Wolvie's 3 Onion & 3 Cheese Casserole

3 - 4 Tbs. butter
1 large Vidalia or yellow onion (whichever is available), thinly sliced
2 large red onions, thinly sliced
4 medium to large leeks, well rinsed, dried, and thinly sliced
Salt & Fresh ground black pepper, to taste
1 1/2 cups grated Gruyere cheese
1 1/2 cups grated Havarti cheese
10 oz. Boursin with herbs, crumbled (substitute freely on the cheeses to taste)
1/2 - 3/4 cup dry white wine or veggie broth - preference dictates, but you want enough to have sufficient cooking liquid in the onions, about 1/3 - 1/2 of the height of the dish you use.

Preheat oven to 350F.
Butter an 8 cup baking dish.
Make a layer in the dish, using all of the yellow onions. Sprinkle layer with S & P.
Top this layer with the Havarti.
Then put the red onion on top of Havarti, season with S&P, top red onions with Boursin.
Then put on leek layer, S&P to taste, top with Gruyere.
Dot the top with the butter, pour wine/broth over all.
You can also mix the layers, i.e., use all three types of onion in all three layers. Anyway, once assembled, bake in oven for one hour, maybe a little more, till all is soft, golden & bubbly. If it starts to get too brown, cover with aluminum foil.

Source of recipe: Wolvie... adapted from the Silver Palate Cookbook.