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.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

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)

Directions

Step 1

Peel and thinly slice the sweet and yellow onions. Trim and thinly slice the green onions, separating the white and green parts.

Step 2

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat until melted and shimmering.

Step 3

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.

Step 4

While the onions cook, mince the garlic and set it aside.

Step 5

Once the onions are caramelized, stir in the garlic, thyme, and bay leaf. Cook for 2-3 minutes or until fragrant.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Transfer the casserole dish to the oven and bake uncovered for 25-30 minutes, or until the top is golden and bubbly.

Step 11

Remove from the oven and let the panade rest for 5-10 minutes before serving. Garnish with chopped parsley if desired.

Nutrition Facts

Serving size	3004.2 grams (3004.2g)

Amount per serving	% Daily Value*
Calories	2955

Total Fat 163.80g	210%
Saturated Fat 73.60g	368%
Polyunsaturated Fat 4.00g
Cholesterol 301mg	100%
Sodium 11275mg	490%
Total Carbohydrate 232.80g	85%
Dietary Fiber 25.40g	91%
Total Sugars 49.60g
Protein 131.20g	262%

Vitamin D 13IU	67%
Calcium 3242mg	249%
Iron 15mg	82%
Potassium 2290mg	49%

*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.

Source of Calories

Fat: 50.3%

Protein: 17.9%

Carbs: 31.8%