Chard Onion Gruyre Panade Bread Casserole
Indulge in the comforting layers of a *Chard Onion Gruyère Panade Bread Casserole,* a richly flavorful recipe that transforms humble ingredients into a decadent, savory masterpiece. This dish combines tender caramelized onions, sautéed Swiss chard, and nutty Gruyère cheese, all nestled between layers of crusty day-old bread and soaked in a luxurious broth and cream mixture infused with fragrant thyme. Baked to golden-brown perfection, it's a warm and hearty casserole that's perfect for weeknight dinners or as a standout addition to your next brunch or holiday gathering. Whether you're seeking vegetarian comfort food (by using veggie stock) or a creative way to repurpose stale bread, this panade delivers a rustic elegance that satisfies any craving.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 3 tablespoons olive oil
- 3 large yellow onions
- 1 bunch (about 8 ounces) Swiss chard
- 2 large garlic cloves
- 12 ounces day-old crusty bread (such as sourdough or country loaf)
- 8 ounces Gruyère cheese
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon butter
Instructions
Preheat your oven to 375°F (190°C).
Heat 3 tablespoons of olive oil in a large skillet over medium heat.
Thinly slice the onions. Add them to the skillet with 1/2 teaspoon of salt. Cook, stirring occasionally, until softened and caramelized, about 25 minutes. Remove from heat and set aside.
While the onions are cooking, wash the Swiss chard, remove the stems, and roughly chop the leaves. Mince the garlic.
In a separate skillet, add 1 tablespoon of olive oil, then sauté the garlic for 1 minute until fragrant. Add the chard and a pinch of salt, cooking until wilted, about 5 minutes. Set aside.
Cut the bread into 1-inch cubes and grate the Gruyère cheese. Set both aside.
In a medium saucepan, heat the chicken or vegetable stock and heavy cream over medium-low heat. Stir in the fresh thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Do not boil; just warm through.
Butter a 9x13-inch casserole dish (or similar).
Assemble the panade: Layer one-third of the bread cubes on the bottom of the dish. Top with one-third of the caramelized onions, one-third of the sautéed chard, and one-third of the grated Gruyère cheese. Repeat this layering process two more times, ending with the cheese on top.
Pour the warmed stock and cream mixture evenly over the entire casserole, ensuring all layers are moistened.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 40 minutes.
Uncover the dish and continue baking for an additional 25-30 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let the panade rest for 10 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1576 mg | 69% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.4 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 449 mg | 35% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 383 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
