1 May 2014

Melted Onion Panade - delicious!


And to friends in Padstow may I say Oss Oss!  I’m sad I can’t make it there this year.

To business ...

The other day I cooked and ate a strange and marvellous thing; a panade which is generally deemed to be part of the soup family but also, I think, is related to the bread and butter pudding clan, a bit strata-ish if you are an American. 

I have been playing a lot with onions as I am writing another book in my series of key recipes *** this time all about onions. I promise you it is more interesting than it sounds and this ‘ere panade is an example of how interesting it is!

Melted Onion Panade – for 4

Please use good (leftover) bread for this, I like sourdough because it goes well with the onions but any good rustic substantial sort of bread will do.

3 large onions
3 tbsp olive oil
350g good bread – thickly sliced
About 500ml good beef stock (or other if you prefer) – hot
200g grated cheese

~   Melt the onions in the olive oil and when utterly tender turn up the heat and stir till starting to caramelise.
~   Preheat the oven to 350°F/180ºC/160ºC fan/gas 4.
~   Lay the sliced bread on a baking sheet and pop in the oven for a few minutes till dried out but not taking any colour.
~   Butter a shallow ovenproof dish and lay a third of the bread slices in it. Break them if necessary to fit in neatly.
~   Spread with half the onions and sprinkle with a third of the cheese.
~   Repeat these layers, using up all the onions.
~   Top with the final third of bread and sprinkle with the last of the cheese.
~   Pour over the stock, adding just enough to lift the top layer of bread so it starts to float. Do this gently so the cheese stays in place!
~   Cover the dish with a sheet of foil and bake for 45 minutes then remove the foil and bake another 20 minutes or so till the cheese is golden and delicious looking.


The result was a thick, warm, comforting (and cheap) sort of French Onion Porridge (OK, I admit it, I did add a tad of brandy to the stock).  Really delicious and I won’t be at all surprised if I make it again quite soon.  I wish I'd tried this before and put it in “The Leftovers Handbook

Obviously this dish lends itself to the addition of any leftovers you have that need using up; wilted chard is traditional and kale fashionable but leftover cooked vegetables, meats, beans etc. will all work well.

To tell the World of this lovely warming dish please Click Here. Thank you!

*** Genius Recipes

I am writing a series of eBooks under the above title.  During all my years cooking all around the world I have developed several great, super-flexible base recipes which would probably be useful to other people and the idea is that by using the key recipe and the helpful suggestions in the books readers will soon be serving their own spectacular creations.


To read more about these books and to have a “Look Inside” go here in the UK and here in the US

In Other News ...

Great review for my Ice Cream Book – it’s as if she knows me!

I love ice cream but am allergic to an ingredient added to most commercial brands (propylene glycol). I have tried machines but they never worked well and most recipes required cooking first. So I was overjoyed to find this book! These are recipes anyone could do at home. I also loved the entertaining style the author writes with. She made it fun to just read the recipes. I could imagine her standing in the kitchen, sneaking sips of brandy and pieces of chocolate while whipping up ice cream. That is truly a difficult task with cookbooks, so kudos for a great concept, recipe, and writing style.”

And here is an entirely onion-appropriate photo I took on a recent trip to France, I've been waiting for a chance to post it!


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1 comment:

Sue said...

I really like the sound of this and it's so easy to make a smaller portion just for one with little bits of leftovers ... right up my street.

What a nice review too!

Love the onion and bike picture - truly French :-)