French Onion Panade
Panade is the French country cook's answer to stuffing — a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread. Cook the onions slowly, until they're a deep caramel color, and then season them properly with vinegar and wine. Buy good Gruyère and Parmesan, and grate it yourself. And finally, use either homemade chicken stock, or buy some from a butcher. The result will be a triumph of upcycling: basically French onion soup without the soup — just bite after bite of cheesy, onion-and-stock-soaked bread. Serve it as a main course, with a light green salad and a dry white wine or an ice-cold beer.
Panade is the French country cook's answer to stuffing — a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread. Cook the onions slowly, until they're a deep caramel color, and then season them properly with vinegar and wine. Buy good Gruyère and Parmesan, and grate it yourself. And finally, use either homemade chicken stock, or buy some from a butcher. The result will be a triumph of upcycling: basically French onion soup without the soup — just bite after bite of cheesy, onion-and-stock-soaked bread. Serve it as a main course, with a light green salad and a dry white wine or an ice-cold beer.
- freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- fine sea salt
- 2 tablespoons white-wine vinegar
- 1 large, stale loaf crusty sourdough bread (about 1 cut into 1/3-inch slices
- 8 tablespoons (4 ounces) unsalted butter divided
- 4 pounds (about 5 large) yellow onions thinly sliced
- 1/4 cup white wine or dry vermouth
- 5 to 6 cups chicken stock preferably homemade
- 12 ounces gruyã¨re cheese grated (about 3 cups)
- 3 ounces parmesan finely grated (about 1 1/3 cups)
- Carbohydrate 1.39482564792 g
- Cholesterol 374.21370492 mg
- Fat 137.027386801259 g
- Fiber 0.0695625 g
- Protein 101.44065778332 g
- Saturated Fat 68.0716761543998 g
- Serving Size 1 1 recipe (2279g)
- Sodium 5794.6682713931 mg
- Sugar 1.32526314792 g
- Trans Fat 6.3481350180554 g
- Calories 1644 calories
Step-by-step
- Heat oven to 325.
- Divide bread slices among 2 or 3 baking sheets. Spread bread out in a single layer, and toast for 20 minutes, then flip slices, and rotate pans to ensure even toasting. Toast until dried out and lightly golden, about 35 minutes total. Set aside.
- Increase oven temperature to 425, and adjust oven rack to center position.
- Set a large Dutch oven or similar pot over medium heat. Add 4 tablespoons butter and olive oil. When butter has melted, add onions and 1 1/2 teaspoons salt. Cook covered for 15 minutes, stirring occasionally with a wooden spoon.
- Once the onions cook down a bit and release some liquid, remove lid and increase heat to medium high. Continue cooking and stirring regularly until onions are tender and dark golden brown, about 45 minutes total. Turn off heat, add vinegar and wine and stir to deglaze. Taste, and adjust salt and vinegar as needed — the onions should be sweet, savory and pleasantly tangy. Spoon onions into a heatproof bowl, and set aside.
- Return pot to stove. Add stock and 1 teaspoon salt, and bring to a boil, then reduce to a simmer. Taste, and adjust salt as needed — it should taste like good chicken soup.
- Place both cheeses in a medium bowl, and mix to combine.
- Butter the inside of a deep 9-by-13-inch baking dish. Line the bottom with a layer of toasted bread, breaking up pieces as needed to form a solid layer. Spoon half the onion mixture evenly over the bread. Sprinkle with 1/3 of the cheese mixture, and season with pepper. Continue layering with bread, the remainder of the onions and another 1/3 of the cheese. Top off with a final layer of bread.
- Ladle 3 cups of stock over the panade, then wait a minute, and allow the bread to absorb liquid. Pressing down on panade with a metal spatula, add as much stock as the panade will absorb without overflowing. Dot the top layer of bread with remaining butter, then cover with parchment paper and foil. Place baking dish atop baking sheet to catch any overflow, then slide onto the center rack. Bake for 30 minutes, then remove foil and parchment, sprinkle with remaining cheese and return to oven for 15 minutes more. Bake until golden brown.
- Remove panade from oven, and allow it to cool for 10 minutes before serving. Cover, and refrigerate leftovers for up to 3 days or freeze for up to 2 months. Reheat to serve.
French Onion Panade: A Culinary Triumph
As a busy professional, time is my most precious commodity. I don't have hours to spend in the kitchen, but I still crave delicious, satisfying meals. This French Onion Panade recipe has become a lifesaver, a perfect example of how simple ingredients and smart techniques can result in a truly exceptional dish. The beauty of this recipe lies in its efficiency and elegance. It's essentially French onion soup, deconstructed and elevated. Instead of a bowl of broth, you have layers of flavour-packed bread, caramelized onions, and melted Gruyère and Parmesan cheeses. The textures are wonderful – the crisp, toasted bread, the tender, sweet onions, and the creamy, rich cheese.
What sets this panade apart is the attention to detail. The slow caramelization of the onions is key. This process brings out their natural sweetness and creates a deep, complex flavor. Don't rush this step! It's worth the time. The quality of the bread is also important. I love using a crusty sourdough—the slight tanginess complements the sweetness of the onions beautifully. And, of course, good quality cheese is paramount. Grating my own Gruyère and Parmesan adds that extra bit of luxuriousness. I often find myself buying fancier bread simply to let it stale for this very purpose, and it’s worth it. The resulting flavors are extraordinary.
This dish is incredibly versatile. I often serve it as a main course, paired with a light salad and a crisp white wine. It's also perfect for a casual dinner party—it's impressive without being overly fussy. The leftovers are great, too; simply reheat and enjoy. It’s a dish that's both impressive and satisfying, perfect for a weeknight meal or a special occasion. The rich flavors and the delightful combination of textures make it a true culinary masterpiece, easily prepared, even with a busy schedule.
One of my favourite aspects of this recipe is its adaptability. I’ve experimented with different types of bread, adding herbs to the onion mixture, and even using different cheeses. The possibilities are endless! For example, using a rosemary-infused olive oil adds a lovely herby aroma to the onions; and a sharp cheddar cheese could be a wonderful addition to the mix. The beauty is that this recipe isn't a rigid set of rules, it’s a guide, a framework for culinary creativity. It inspires you to experiment and to make it your own. This panade, with its incredible depth of flavor and ease of preparation, is a testament to the fact that sometimes, the most satisfying meals are the simplest.
Beyond its deliciousness, I appreciate the resourcefulness of this recipe. It's a brilliant way to use up stale bread, preventing waste and embracing culinary creativity. It is a celebration of simple ingredients and skillful preparation that results in a dish that is far greater than the sum of its parts. It’s a true example of transforming something ordinary into something truly extraordinary. It’s not just a meal; it’s an experience. The process of making it, the rich aroma that fills the kitchen, and the taste – all of it contribute to something so much more than just sustenance. It’s a moment of culinary joy. So, if you're looking for a recipe that's both delicious and easy, this French Onion Panade is a must-try.
I strongly encourage you to try this recipe, particularly if you’re looking for something simple yet elegant, adaptable yet consistent in its excellence, and most importantly, completely delicious. The ease and speed of the recipe, alongside the delicious result, make this a recipe I come back to time and time again. It's a true testament to how simple ingredients and a bit of culinary know-how can create a dish that is both satisfying and delightful. Go ahead, try it – I guarantee you won’t be disappointed.
