Image Credit Ilmungo

Now that you have read my review of Alice Water’s The Art of Simple Foodand my post on how to make stock, it’s time to try out one of her recipes.

This is a great weekend recipe because it takes almost no preparation, but a fair bit of baking time and the wonderful smell of cooking onions will fill your home. I made this Sunday night in the Planet Green test kitchen and it was easy and really delicious. Onion Panade

1 1/2 lbs onions (about four cups, sliced), peeled and sliced
1/4 cup butter plus 2 tbsps, or olive oil
2 – 3 thyme sprigs
1/3 loaf day old country style bread, sliced
1/3 cup Parmesan cheese
1/4 Gruyere cheese
3-4 cups chicken or vegetable, or beef broth

1. Heat oil in heavy bottomed pan and onions and thyme. 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. Don’t turn the heat up too high as onions burn easily. Add salt to taste.

2. While onions are cooking, place the slices of bread on a baking sheet in a 350°F oven until dry but not brown, about 5 minutes.

3. Grate and mix two cheese together.

4. 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 cheese. Make a final layer of bread slices and sprinkle with the remaining cheese.

5. Heat the broth and carefully pour it into the baking dish without disturbing the layers, until the top layer of bread starts to float. Dot the top with 2 tablespoons of butter.

6. Cover and bake in a 350°F 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.

Tip: I keep my onions in the refrigerator and then there are no tears when slicing them. I also don’t salt my stock until I use it, so if you followed my chicken stock recipe you will need to add salt to the broth when you heat it.