Bread Soup (Panade) With Onions, Chard, And Mushrooms

• 12 to 14 oz day-former rustic bread, sever into 1-scamper cubes

• 3 tablespoons extra virgin olive oil

• Salt

• 1 tablespoon butter

• 2 cups onions, thinly sliced (sliced vertically, from tip to root)

• 1 tablespoon garlic, minced

• 6 to 8 oz cremini or button mushrooms, sliced 1/4 scamper thick

• 10 to 12 oz contemporary chard, rinsed

• 1/2 teaspoon freshly ground shadowy pepper

• 1 1/2 teaspoons contemporary thyme, minced (or 1/2 teaspoon dried thyme)

• 1/2 cup hearty red wine

• 1 tablespoon honey

• 2 quarts stock (chicken, pork, or vegetable, exhaust vegetable stock for vegetarian option)

• 1 cup Parmesan cheese, grated

1. Brown the cubed bread within the oven:

   Pre-warmth oven to 350°F. Toss the cubed bread with a tablespoon of olive oil, sprinkle with somewhat of salt. Region up bread on a baking sheet and toast for 20-half-hour (check timing!) or except well browned.

2. Gently cook the sliced onions, add the garlic:

   Whereas the cubed bread is within the oven, put collectively the onions. Warmth 2 tablespoons olive oil and the butter on medium warmth in a 5- to 7-quart Dutch oven. Add the onions and lumber to coat with the butter and oil. Cook gently, stirring as soon as in a while for 10 to fifteen minutes.

   If the onions open to dry out in any appreciate, lower the warmth. They should tranquil open to caramelize and flippantly brown.

   Add the garlic, cook for a minute more, buy a ways off from warmth.

3. Dry sauté the mushrooms:

   Whereas the onions are browning, warmth a huge sauté pan on medium-excessive warmth. Add the sliced mushrooms. “Dry” sauté them (sauté without any added full) except they begin their moisture and are flippantly browned.

4. Prep the chard:

   Carve lend a hand away the tricky central stems of the chard leaves. Carve lend a hand across the leaves into 1-scamper extensive strips.

5. Layer Dutch oven with onions, chard, mushrooms, bread, spices:

   Take away half of of the browned onions from the Dutch oven and discipline apart. Spread the finest onions evenly over the backside of the pot.

   Layer over with half of of the chard and half of of the browned mushrooms. Sprinkle with pepper, half of a teaspoon of salt, and thyme.

   Keep down a layer of toasted bread cubes. Add the finest onions, chard, and mushrooms. Layer on top the finest bread cubes.

6. Add honey wine combination and stock:

   Mix collectively the honey and wine, except the honey is dissolved. Pour over the bread combination. Pour the broth over everything.

7. Scatter the head evenly with the grated cheese

8. Bake in oven:

   Duvet the pot with foil (no longer the lid) and seal it around the edges. Carve lend a hand 4 or 5 vent holes within the head. Keep it in a 350°F (175°C) oven. Bake for 1 hour Quarter-hour. Wait on accurate now, digging into the layers to get somewhat of everything for every fraction, or let frigid and refrigerate, lined.

   To reheat, gently simmer a fraction except sizzling. Plate and garnish with additional cheese and thyme.

Links:

Chard, Onion, and Gruyère Panade from Molly of Orangette, adapted from The Zuni Café Cookbook

Panade with Kale, Butternut Squash, Cauliflower and Fontina Cheese from the Fresh York Cases, adapted from Tartine Bread by Chad Robertson

The generous scheme to Invent Panade from Leftovers by Emma Christensen

Food plot knowledge is calculated using an ingredient database and can simply be regarded as an estimate. In conditions the place apart multiple ingredient picks are given, the well-known listed is calculated for diet. Garnishes and optionally available ingredients are no longer incorporated.