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Onion Panade

Source of Recipe


Chef Michael Comstedt






List of Ingredients



• 5 large onions, sliced thin
  
• 5 Tbsp butter
  
• 3/4 cup dry white wine
  
• 8 ounces day-old bread, thinly sliced (1/3-inch)
  
• 8 ounces freshly grated Parmesan and Gruyère cheeses
  
• Lightly salted boiling water, vegetable or meat stock
  
• Salt and freshly ground pepper
  
• Chopped parsley
  






Instructions



1. Preheat oven to 350° F. In a medium sauté pan, melt butter over medium heat and add onions. Season with salt and toss to coat in the butter. Cover and cook over low heat, stirring occasionally, for about 40 minutes.
   
   
2. Remove the cover when onions are very tender. Increase the heat to medium-high to begin the caramelizing process. Stir often, until an amber color evenly covers the onions. Deglaze pan with white wine and use a wooden spoon to remove caramelized bits from bottom of pan and reduce liquid until dry.
   
   
3. Lay out the sliced bread on a large sheet pan and moisten liberally with hot salted water or stock, and reserve.
   
   
4. In a 9 x 13-inch buttered baking dish, place a layer of bread on the bottom of the dish. Cover with half of the onions and one-third of the cheese. Repeat with another layer of bread, the remaining onions, and one-third of the cheese. Reserve the remaining cheese. Being careful not to disrupt the layers, pour enough lightly salted boiling water or stock over the dish until the mixture begins to float. Bake for 1/2 hour. Add more water or stock to dish in the same manner if you cannot see any liquid in the dish when onions are pulled away from the sides of the dish.
   
   
5. Add the remaining cheese and continue to bake for 1 more hour. The soup should have a richly colored top. Remove from the oven and serve in preheated soup bowls. Garnish with chopped parsley.
   
   Serves 8