Panade of slow-cooked onions with gruyère

Panade of slow-cooked onions with gruyère

By
From
A Year In My Kitchen
Serves
4

Similar to the aquacottas you come across in Italy, a panade is basically a dish cooked with bread. It is essentially simple food.

Ingredients

Quantity Ingredient
50g unsalted butter
4 yellow onions, peeled and very finely sliced
1 1/2 teaspoons caster sugar
sea salt
freshly ground black pepper
50ml apple brandy
1 bay leaf
4 thyme sprigs
750ml see method for ingredients

To serve

Quantity Ingredient
4 slices good quality white bread
1 garlic clove, halved
120g gruyere, grated
handful curly parsley, stalks removed and very finely chopped, (optional)

Method

  1. Melt the butter in a heavy-based saucepan over a low heat. Add the onions, sprinkle with the sugar and add a pinch or two of salt. Sweat gently for 20 minutes until very soft. The onions will deepen in colour as the sugar and butter begin to caramelise and their natural sweetness is teased out.
  2. When the onions are really soft, add the brandy and increase the heat to reduce the liquor, cooking off the alcohol. Add the herbs and pour in the chicken stock. Reduce the heat to medium and cook for another 10 minutes or so, or until the stock has reduced slightly and the flavour is deep and intense. Discard the herbs.
  3. Toast the slices of bread until golden brown on both sides. Rub with the cut garlic clove while still hot and place one slice in each warm soup plate. Ladle over the onion broth and sprinkle with the Gruyère. Finish with a grinding of pepper and a sprinkling of parsley if you like. Serve piping hot.

Note

  • To appreciate the nature of any dish – its subtleties and complexities – you really need to have cooked it several times. It is only then that will you understand its very heart.
Tags:
seasonal
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