Onion Panade
- 1 1/2 pounds onions (about 4 cups, sliced)
- 1/4 cup butter or olive oil
- 2 or 3 thyme sprigs
- Salt
- 1/3 loaf day-old country-style bread
- 1/3 cup Parmesan cheese
- 1/4 cup Gruyere cheese
- 3 to 4 cups beef broth or chicken broth
- 2 tablespoons butter
- Peel and slice thin: 1 1/2 pounds onions (about 4 cups, sliced).
- Heat in a heavy-bottomed pan: 1/4 cup butter or olive oil.
- Add the onions with: 2 or 3 thyme sprigs.
- Cook over medium-low heat until quite soft, about 30 minutes.
- Turn the heat up slightly and cook the onions, stirring occasionally, until a medium golden brown, about 15 minutes.
- Add to taste: Salt.
- While the onions are cooking, cut into thin slices: 1/3 loaf day-old country-style bread.
- Place the slices on a baking sheet in a 350F oven until dry but not brown, about 5 minutes.
- Grate and mix together: 1/3 cup Parmesan cheese, 1/4 cup Gruyere cheese.
- Assemble the soup: Make a layer of bread slices in the bottom of a 1 1/2-quart baking dish.
- Spread half the onions onto the bread slices and sprinkle with about one third of the cheese.
- Make another layer of bread slices and cover with the rest of the onions and another third of the cheese.
- Make a final layer of bread slices and sprinkle with the remaining cheese.
- Heat: 3 to 4 cups beef broth or chicken broth.
- Pour the broth into the dish, pouring carefully down the side of the dish so as not to disturb the layers, until the top layer of bread starts to float.
- Dot the top with: 2 tablespoons butter.
- Cover and bake in a 350F oven for 45 minutes, then uncover the dish and bake for another 20 to 30 minutes, or until the top is golden brown and crisp.
- Peel and seed 1 small butternut or 2 Delicata squash and slice thin.
- Layer the slices between the bread.
- Add a few chopped dried mushrooms to the hot broth.
- For a simple onion soup, add the broth to the browned onions and simmer for 15 minutes.
- Taste and adjust the seasoning.
- If you like, garnish with buttery croutons and grated Gruyere cheese.
onions, butter, thyme, salt, bread, parmesan cheese, gruyere cheese, beef broth, butter
Taken from www.epicurious.com/recipes/food/views/onion-panade-387163 (may not work)