Equipment
Ingredients
Bread Base
- 500 g sourdough bread, stale or day-old
- 30 ml olive oil
Caramelized Onions
- 1500 g yellow onions, thinly sliced
- 60 g unsalted butter
- 10 g kosher salt
- 5 g fresh thyme leaves, chopped
- 120 ml dry white wine
- 4 garlic, minced
Assembly
- 1000 ml chicken stock, warm
- 250 g gruyère cheese, coarsely grated
- 60 g parmesan cheese, finely grated
Nutrition (per serving)
Method
Preheat oven to 175°C/350°F. Spread the sourdough cubes onto a baking sheet. If the bread is fresh, toast in the oven for 10-15 minutes until dry and firm but not browned. If already stale, simply set aside.
In a large heavy-bottomed pot over medium heat, melt the butter. Add the sliced onions and salt. Cook, stirring occasionally, until the onions soften, release their liquid, and eventually turn a deep golden brown. This requires patience.
Add the minced garlic and thyme to the onions, cooking for 1 minute until fragrant. Increase heat to medium-high and pour in the white wine to deglaze, scraping up any fond (browned bits) from the bottom of the pot. Simmer until the wine is nearly evaporated.
Grease a 9x13 inch baking dish with olive oil. Create a layer using one-third of the bread cubes. Top with one-third of the onion mixture, followed by one-third of both cheeses. Repeat this layering process two more times.
Slowly pour the warm chicken stock evenly over the entire dish. Press down gently with a spatula to ensure all bread is submerged or in contact with the liquid. Let it sit for 10 minutes to allow the bread to absorb the stock.
Cover the dish tightly with aluminum foil (tent slightly so it doesn't stick to the cheese). Bake at 190°C/375°F for 30 minutes.
Remove the foil and continue baking for another 20-25 minutes, until the top is bubbly, golden brown, and the edges are crisp.
Let the panade rest for 10-15 minutes before serving. This allows the stock to settle and the texture to set, making it easier to serve.
Chef's Notes
- The quality of the stock is paramount here. Since the bread acts as a sponge, a gelatin-rich homemade chicken stock will provide a silky, luxurious mouthfeel that boxed broth cannot match.
- Do not rush the onions. If you crank the heat to speed them up, they will burn rather than caramelize. Low and slow develops the essential sweetness to balance the salty cheese.
- Use a rustic sourdough with a thick crust. Soft sandwich breads will dissolve into mush; you want the bread to maintain some structural integrity.
- If using store-bought stock that is high in sodium, reduce the added salt in the onion step significantly.
Storage
Refrigerator: 3 days — Texture becomes firmer upon cooling; excellent reheated.
Freezer: 2 months — Wrap tightly in foil. Thaw in refrigerator before reheating.
Reheating: Cover with foil and warm in a 160°C/320°F oven for 20 minutes to prevent drying out.
