Panade a l'oignon
“Somewhere between casseroles and stews, these warming French soups are a meal in themselves.”
- 6 large onions, peeled and sliced (to make about 6 cups)
- 1/2 tsp salt
- 80g butter
- 250g sourdough bread, sliced 5mm thick
- 100g parmesan, grated
- 100g gruyere-style cheese
- freshly ground pepper
- 1 tbsp cognac or Calvados
- lightly salted boiling water (about 1 litre)
- extra butter for the final baking
Richard Olney stresses the need for quality ingredients. It is important to use excellent bread. It is equally important to use good-quality parmesan cheese, and the second cheese should be a firm, nutty mountain cheese, found in quality cheese shops. The dish will not be successful if you use soft, elastic so-called Swiss-style slices.
Method
Cook the onions with the salt and the butter over a low heat in a non-stick pan
for about an hour, stirring frequently. The onions should have just begun to
caramelise and be almost melted. Towards the end of the cooking, increase the
heat, stir constantly until the onions are a rich caramel colour.
Preheat
oven to 150 degrees. Select an extra large ovenproof casserole as the panade
will swell to twice its size.
Combine the two cheeses. Reserve four slices
of bread.
Spread the remaining slices of bread thickly with the onions.
Arrange a fairly tight layer on the bottom of the casserole dish, cutting the
bread to fit. Scatter with cheese. Grind over some pepper. Continue with this
layering of bread with onions and cheese. The final layer should be the reserved
bread slices sprinkled with the last of the cheese. The casserole should be
two-thirds full at this point.
Gently pour in the boiling water, using a
jug. Direct the water against the side of the casserole so as not to disturb the
layers. The contents should just be floating, but no more.
Transfer to the
oven and after 30 minutes check the panade. Press the top layer of bread to
ensure that it is thoroughly moist. If necessary, add extra boiling water.
Sprinkle the top with the cognac and shaved slices of cold butter.
Continue
to cook for up to an hour until the panade has developed a rich, golden crust.
You may need to increase the oven temperature for the last 15 minutes.
Serve spooned onto hot plates - it will be like a soft pudding. There should be
no obvious liquid.
A green salad will definitely be needed after
this.
Serves 6.
