THREE ONION PANADE
This is like a really thick french onion soup that bakes in one big casserole dish in the oven. Make sure to choose a dense chewy bread and a wide casserole dish.
Provided by Brookelynne26
Categories < 4 Hours
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt 4 tbsp butter in a large heavy pot over medium low heat. Add the onions, leeks, shallots and a couple pinches of salt. Stir, and then cover pot and cook for 1 hour, stirring a few times. Onions will reduce by half and be very limp.
- Take lid off pot, add in sugar and crank pot up to high heat. Cook, stirring frequently, for about 15 minutes. The juices will brown and stick to the sides of the pot. Use a wooden spoon to scrape browned bits back into the onions, making sure to scrape the bottom of the pot as well. Once the onions have turned creamy and light brown in color turn the heat off and cover the pot.
- Heat oven to 350.
- Spread the cubed bread onto a baking sheet and bake until lightly toasted, about 15 minutes.
- Bring the stock to a boil. Add the bread to the onions and stir. Scrape bread and onion mixture into a wide casserole. Use the stock to rinse out the onion pot and then pour the stock into the casserole dish. Let rest for 5 minutes. The bread will have absorbed some of the stock, but there should still be enough to barely cover the bread. If not, add in some hot water.
- Spread the cheese over the top and sprinkle with brandy. Dot with the remaining butter. Bake in oven for 1 hour, or until cheese has formed a rich, dark crust.
- Spoon into bowls and serve hot.
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md balal khan
m_khan58@gmail.comOverall, I thought this panade was just okay. It wasn't bad, but it wasn't great either.
Heather Shaw
h_s7@gmail.comThe panade was a bit too dry for my taste. I think I would have preferred it if I had used more milk.
Md Mahfuzur Rohman
mmd47@yahoo.comI found this panade to be a bit bland. I think it would have been better if I had added some more spices.
Angely Sanicharra
sanicharra.angely88@yahoo.comThis panade was a bit too oily for my taste. I think I would have preferred it if I had used less butter.
Avery Guischard
guischarda93@yahoo.comI'm not a big fan of onions, but I actually really enjoyed this panade. The onions were caramelized and sweet, and the bread was crispy and flavorful.
Priscilla Castle
castle-p@gmail.comThis panade is a great way to use up leftover onions. I often make it when I have a bunch of onions that are starting to go bad.
Md Nur Hasan
m.hasan60@hotmail.co.ukI love that this recipe uses three different types of onions. It gives the panade a really complex flavor.
Monjurul Islam
m_islam26@yahoo.comThis is a great recipe for a quick and easy weeknight meal. I often serve it with roasted vegetables.
tom madams
tom@gmail.comI've been making this panade for years and it's always a hit. I usually add a bit of cheese to the top before baking.
Huh
huh53@yahoo.comThis panade is delicious! I love the crispy crust and the creamy onion filling.
Andrea Hernandez
hernandeza31@hotmail.frI was skeptical about this recipe at first, but I'm so glad I tried it. The combination of onions and spices is amazing.
Abakoora Cletus
abakoora_c77@gmail.comThis was my first time making panade and it turned out great! I followed the recipe exactly and it was perfect.
CHRIST CENTERED TV
christ.c48@hotmail.comI've made this panade a few times now and it's always a crowd-pleaser. I love the caramelized flavor of the onions.
Pancake
pancake7@hotmail.comSo easy to make and so delicious. I served it with a simple salad and it was the perfect meal.
sariah lathan
sariah_l70@yahoo.comThis panade was a hit! Perfect for rainy weather. I used a mix of yellow and red onions. Next time I'll try adding some herbs to the mixture.