I found this awesome recipe for Onion Panade over at Stone Soup. She called it the ultimate comfort food or a savory bread pudding so I needed to try that. She flavored with golden brown onions and the fragrance of thyme. Rustic bread provides the perfect contrast of textures. I changed it up a bit. You’ll find my changes in red.
I had couple of pieces of Havarti cheese left so tore them into pieces and added them the last few minutes of baking.
1 large bunch green onions, sliced thin
1/2 bunch fresh thyme leaves, chopped
1/2 medium loaf rustic bread (1/2lb), torn in to chunks I used sourdough buns that I had in the freezer for future croutons
5 ounces cheese, grated or crumbled
3 cups vegetable or chicken stock
- Preheat oven to 400 degrees
- Cut onion in half lengthwise. Peel, then slice into half moons about 1/4inch thick.
- Heat 4 – 5 tablespoons olive oil in a large frying pan.
- Cook onion stirring occasionally until soft and golden brown.
- Stir in the thyme.
- In a medium heatproof dish layer about a third of the onions. Sprinkle over some of the bread and cheese. Repeat until all the ingredients have been used. You want to be able to see a little of each on the top.
- Bring stock to a simmer.
- Pour over the onion dish.
- Cover and bake for 30 minutes.
- Remove cover and bake for another 20 – 30 minutes or until the top is golden and crunchy and the stock has been absorbed by the bread.