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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Jessica Lanham
[email protected]I'm not a big fan of onions, but I really enjoyed this recipe. The panade was so moist and flavorful, and the onions were not overpowering.
Meherunnesa Sukhi
[email protected]This recipe is a great way to use up leftover bread. I always have a few slices of bread that are starting to go stale, and this is a great way to use them up.
KURD POST
[email protected]I love the simplicity of this recipe. It's only a few ingredients, but it packs a lot of flavor.
Hassan Abbas Mirza Ali
[email protected]This recipe is a bit time-consuming, but it's worth it. The panade is so delicious and flavorful.
Laura Duke
[email protected]I've made this recipe several times now, and it's always perfect. The panade is always moist and flavorful, and the onions add a nice sweetness.
Nadiifo Axmed
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the sweet flavor of the onions.
Prince Jude
[email protected]I made this recipe for my picky eaters, and they loved it! Even my kids ate it all up.
Chidera Elijah
[email protected]I'm not a big fan of onions, but I really enjoyed this recipe. The panade was so moist and flavorful.
Dew Kumar
[email protected]This recipe is a keeper. I will definitely be making it again.
Maxwell Sackey
[email protected]I love the flavor of this panade. The onions really shine through.
Linda Williams
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Axel Medina
[email protected]I made this recipe for a potluck, and it was a huge hit. Everyone loved it!
Desmond domola
[email protected]This recipe is a great way to use up leftover onions. I always have a few onions that are starting to go bad, and this is a great way to use them up.
Azem Iseni
[email protected]I was a bit skeptical about using three different types of onions, but it really worked. The panade was so flavorful and complex.
Aman Basnet
[email protected]I've made this recipe a few times now, and it's always a crowd-pleaser. The flavors are so well-balanced, and the panade is so tender.
King Pleasant
[email protected]This recipe was a hit! The panade was moist and flavorful, and the onions added a nice sweetness. I will definitely be making this again.