Here's a good one.
Onion Panade
Chef Michael Comstedt
Cook Street School of Fine Cooking
Denver, Colorado
yield: 8 servings
5 large onions, sliced émince
5 T. butter
3/4c. dry white wine
8 oz. day old bread, thinly sliced (1/3 inch.)
8 oz. freshly grated Parmesan and Gruyere cheeses.
Lightly salted boiling water, vegetable or meat stock
Salt and freshly ground pepper
4 T. butter
Chopped parsley
Preheat oven to 350 degrees.
In a medium sauté pan, melt the butter over medium heat and add the
onions. Season with salt and toss to coat in the butter. Cover and
cook over low heat stirring occasionally, for about 40 minutes. Remove
the cover when the onions are very tender. Increase the heat to medium
high to begin the caramelizing process. While stirring often,
caramelize the onions until amber color evenly covers the onions.
Deglaze pan with white wine and use a wooden spoon to remove
caramelized bits from bottom of pan and reduce liquid until dry.
Lay out the sliced bread on a large sheet pan and moisten liberally
with hot salted water or stock and reserve.
In a 9 X 13 inch buttered baking dish, place a layer of bread on the
bottom of the dish. Cover with half of the onions and 1/3 of the
cheese. Repeat with another layer of bread, the remaining onions and
1/3 of the cheese. Reserve the remaining cheese. Being careful not to
disrupt the layers, pour enough lightly salted boiling water or stock
over the dish until the mixture begins to float. Bake in the preheated
oven for ˝ hour. Add more water or stock to dish in the same manner
as before if you can not see any liquid in the dish when onions are
pulled away from the sides of the dish. Add the remaining cheese, and
continue to bake for one more hour. The soup should have a richly
colored top. Remove from the oven and serve in preheated soup bowls.
Garnish with chopped parsley. |
