Email to Cat      

Onion and Leek Panades

Source of Recipe

From "The Side Dish Handbook" by Tori Ritchie


Recipe Introduction

"Members of the onion clan often play secondary roles, but the assertive yellow onion and the mild leek are center stage in these savory bread puddings (minus the eggs). When working with leeks, be extra-sure that you clean them well to remove the grit that naturally settles inside the layers. This is a great way to recycle leftover crusty bread. Half of a 1-pound loaf, with the crusts sliced off, will be the right amount."

List of Ingredients

â—¦ 3 tablespoons unsalted butter, plus more for the ramekins
â—¦ 1 large leek, about ¾ pound, root and dark green top removed
â—¦ 1 pound yellow onions, chopped
â—¦ Salt and freshly ground pepper
â—¦ ½ cup dry white wine
â—¦ 6 ounces crustless day-old bread, cut into small cubes
â—¦ ½ cup *each* heavy cream and low-sodium vegetable or chicken broth
â—¦ 1 cup (4 ounces) shredded Gruyère cheese
â—¦ ¼ teaspoon grated nutmeg


Recipe

Butter six ¾-cup ramekins or other individual baking dishes. Place the dishes on a rimmed baking sheet.

Cut the leek in half lengthwise, then thinly slice crosswise. Put the slices in a bowl generously filled with cold water and swish with your hand to release any grit. Set the bowl next to the stove. In a large sauté pan, melt the 3 tablespoons butter over medium-high heat. Add the onions and 1 teaspoon salt and sauté until soft, about 4 minutes. Using a slotted spoon, transfer the leeks from the water to the pan, then reduce the heat to medium and cook, stirring often, until the onions and leek are very soft, about 12 minutes. Pour in the wine and cook for 1 minute. Remove from the heat.

Preheat the oven to 375° F.
Place the bread cubes in a large bowl and add the onion-leek mixture, cream, broth, â…” cup (2 ½ ounces) of the cheese, the nutmeg, and a few grinds of pepper. Stir well, then let stand for 10 minutes.

Divide the bread mixture evenly among the prepared ramekins.
Sprinkle with the remaining â…“ cup (1 ½ ounces) cheese. Bake until the tops are crusty and the panades are warmed through, about 30 minutes. Let cool for about 5 minutes before serving.

Serves 6