Onion and Swiss Chard Panade

recipe image

  • Serves
    4 as a fundamental 6 to eight as an aspect
Author Notes

This recipe is customized from The Zuni Cafe Cookbook by Judy Rodgers. Having made it over and over earlier than, I in fact were focused on this recipe for most of the spring. The class is its versatility. It goes to also fair additionally be served as a one pot meal, the bread within the panade being loaded with the potlikker, or as an lovely aspect dish, reckoning on the plan you make it. I in fact maintain found it’s a should-maintain, as Judy Rodgers says, to exercise a 3-trek deep casserole in case you be pleased to maintain hundreds potlikker nonetheless in case you exercise a shallow casserole it’ll also fair additionally be made extra be pleased a strata or lovely bread pudding, at some stage in which case I’d cube the bread. —thirschfeld


  • 16

    ciabatta slices, half of trek thick

  • 1/3 cup

    or extra olive oil

  • 4 cups

    yellow onions, thinly sliced

  • 3

    garlic cloves, peeled thinly sliced

  • 8

    tightly packed cups swiss chard, rinsed thrice and dried, stems cut into 1/8 trek pieces and leaves cut into skinny ribbons

  • 2 teaspoons

    tarragon, minced

  • 2 cups

    or extra vegetable broth, scorching

  • 1/2 pound

    gruyere cheese, grated

  • kosher salt and unique ground pepper

  1. Heat half of the oil in a sizable 14 trek skillet. When the oil is scorching plan as most of the ciabatta slices into the pan as you’re going to also match. Brown one aspect except it’s golden brown and savory after which maintain them to a plate and season them with salt and pepper. Screen them since you’re going to indulge in them all. Attach browning the rest of the slices. Screen them too.
  2. After browning the bread add moderately extra oil and add the onions, a pinch of salt and a few grinds of pepper. Turn the warmth to medium, in case you haven’t adjusted it already, and sweat the onions except they are mushy and amber in colour. Add the garlic and cook a microscopic while except aromatic. Grab all the pieces from the pan.
  3. Add the chard and tarragon to the pan and season it with salt and pepper. Wilt the chard except it’s factual refined. Style and adjust the seasoning.
  4. Whereas the chard is wilting preheat the oven to 350? F and oil the casserole.
  5. Add layer of onions to the underside then a layer of ciabatta. Now lay on half of the chard and add one other layer of onion, 1/3 of the cheese and bread. Now add satisfactory broth to come to the underside of the second layer of bread. I push down on the combination to compact it nonetheless that is as much as you.
  6. Repeat this direction of ending with a top layer of bread. Add as powerful broth as wanted to reach the underside of the head layer of bread. Hide with foil and bake within the oven for 35 to Forty five minutes.
  7. Grab the foil and top the panade with the rest cheese, it must maintain a thick layer of cheese on top. Bake one other 15 to 20 minutes or except the cheese is brown and bubbly and the sides are bubbling too. Grab and let cold for five to 10 minutes and relieve.

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