Farmers' Market Gourmet #16: Panade

This dish layers a wonderful combination of vegetables, bread, cheese & broth.

- Recipe -

● 2 T. olive oil

● 2 T. butter

● 3 onions, thinly sliced

● 2 - 3 thyme sprigs

● 10 slices stale bread, torn into pieces

● 1 T. balsamic vinegar

● 1/2 cup Parmesan cheese

● 1/2 Gruyere cheese, grated

● 1/4 cup dry white wine

● 4 cups chicken or vegetable stock

● salt & pepper

● Option: 1 lb. fresh vegetables, cut or sliced

1. Heat butter and the olive oil in a saute pan over medium heat. Add the onions. Cover and cook for 13 minutes, stirring occasionally.

2. While onions are cooking, place the bread on a rimmed baking sheet in a 350°F oven and bake until dry but not brown, about 5 minutes. Remove from oven and set aside.

3. When the onions are done, take the lid off and add wine to deglaze the pan. Then add the balsamic vinegar. Stir well. Add the thyme leaves, salt & pepper. Mix well, then take pan off the heat and set aside.

4. Mix the two cheese together in bowl.

5. Put Panade together: In 1-1/2 quart casserole dish, make 2 layers of bread, onions (additional vegetables, if using) and cheese. Have a final layer be bread and cheese.

6. Carefully pour the broth into the casserole dish. You should just begin to see the broth coming up through the bread.

7. Place dish on foli-lined, rimmed baking sheet. Cover and bake in a 350°F oven for 45 minutes, then uncover and bake for another 20 minutes.

Variations: You can add steamed vegetables to this Panade. Scatter the veggies on top of each layer of onions. - SwissChard / Kale / Spinach: Steam 1 bunch of chopped greens in 2" of water for about 4 minutes. - Squash: Cube or slice thinly and saute for 5 minutes. - Mushrooms: Saute with the onions during the last 5 minutes of cooking. - Tomato: Use raw and scatter on top of onion layer. - Artichoke hearts: if using canned or frozen, chop and scatter on top of onion layer.

Download pdf recipe for: Panade