Three Onion Panade
Luxuriously savory and deeply comforting, this Three Onion Panade is a hearty baked dish that celebrates the rich, caramelized sweetness of sweet, yellow, and green onions. Layered with toasty cubes of day-old bread, a nourishing broth infused with garlic and thyme, and a generous blanket of melted Gruyère and Parmesan cheeses, this dish is the ultimate marriage of rustic flavors and indulgent textures. Perfect for chilly days, this panade is slow-cooked to build layers of flavor and finished in the oven to achieve a golden, bubbly crust. Whether served as a cozy main course or a show-stopping side, this recipe is a soul-warming celebration of simplicity and elegance. Keywords: three onion panade, caramelized onions, hearty baked dish, Gruyère cheese panade, rustic comfort food.
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Recipe Information
Ingredients
- 2 large Sweet onions
- 2 large Yellow onions
- 1 bunch Green onions
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 3 large Garlic cloves
- 1 tablespoon Fresh thyme leaves
- 1 whole Bay leaf
- 0.5 cup Dry white wine
- 6 cups Chicken or vegetable broth
- 10 ounces Day-old bread, cubed
- 2 cups Gruyère cheese, grated
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Parsley, chopped (optional for garnish)
Instructions
Peel and thinly slice the sweet and yellow onions. Trim and thinly slice the green onions, separating the white and green parts.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat until melted and shimmering.
Add the sweet, yellow, and white parts of the green onions to the pot and sprinkle with salt and pepper. Cook, stirring occasionally, for 30-40 minutes, or until the onions are deeply caramelized.
While the onions cook, mince the garlic and set it aside.
Once the onions are caramelized, stir in the garlic, thyme, and bay leaf. Cook for 2-3 minutes or until fragrant.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let this cook down until the liquid has almost evaporated, about 2-3 minutes.
Add the broth and bring the mixture to a simmer. Let it simmer gently for 10-15 minutes while you prepare the bread and cheese.
Preheat your oven to 375°F (190°C). Spread the bread cubes on a baking sheet and toast them in the oven for 8-10 minutes, or until lightly crisped.
In a large ovenproof casserole dish or Dutch oven, layer half of the toasted bread cubes, followed by half of the onion-broth mixture. Sprinkle with half of the Gruyère and Parmesan cheeses. Repeat with the remaining bread, onion-broth mixture, and cheeses.
Transfer the casserole dish to the oven and bake uncovered for 25-30 minutes, or until the top is golden and bubbly.
Remove from the oven and let the panade rest for 5-10 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1783 mg | 78% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 9.8 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 499 mg | 38% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 419 mg | 9% | |
*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.
