Onion Panade

Preparation

1. Step 1

   Peel and slice thin: 1 1/2 pounds onions (about 4 cups, sliced).

   Step 2

   Heat in a heavy-bottomed pan: 1/4 cup butter or olive oil.

   Step 3

   Add the onions with: 2 or 3 thyme sprigs.

   Step 4

   Cook over medium-low heat until quite soft, about 30 minutes. Turn the heat up slightly and cook the onions, stirring occasionally, until a medium golden brown, about 15 minutes.

   Step 5

   Add to taste: Salt.

   Step 6

   While the onions are cooking, cut into thin slices: 1/3 loaf day-old country-style bread.

   Step 7

   Place the slices on a baking sheet in a 350°F oven until dry but not brown, about 5 minutes.

   Step 8

   Grate and mix together: 1/3 cup Parmesan cheese, 1/4 cup Gruyère cheese.

   Step 9

   Assemble the soup: Make a layer of bread slices in the bottom of a 1 1/2-quart baking dish. Spread half the onions onto the bread slices and sprinkle with about one third of the cheese. Make another layer of bread slices and cover with the rest of the onions and another third of the cheese. Make a final layer of bread slices and sprinkle with the remaining cheese.

   Step 10

   Heat: 3 to 4 cups beef broth or chicken broth.

   Step 11

   Pour the broth into the dish, pouring carefully down the side of the dish so as not to disturb the layers, until the top layer of bread starts to float. Dot the top with: 2 tablespoons butter.

   Step 12

   Cover and bake in a 350°F oven for 45 minutes, then uncover the dish and bake for another 20 to 30 minutes, or until the top is golden brown and crisp.

2. Variations

   Step 13

   Peel and seed 1 small butternut or 2 Delicata squash and slice thin. Layer the slices between the bread.

   Step 14

   Add a few chopped dried mushrooms to the hot broth.

   Step 15

   For a simple onion soup, add the broth to the browned onions and simmer for 15 minutes. Taste and adjust the seasoning. If you like, garnish with buttery croutons and grated Gruyère cheese.