Caramelized Onion Panade

December 2, 2010 | By | COMMENTS

Caramelized Onion Panade 1
It’s criminal what some restaurants consider onion soup. I’ve had my fill of instant broth, blanched onions, burnt cheese, and broth with dehydrated bits in it. Honestly – if you can’t make the effort to do it properly – don’t bother.
Perfect onion soup isn’t hard. To do it right, you really only need 3 components – caramelized onions, broth, and a cheesy crouton.
Although the onion soup below is a panade, it can easily become a standard by negating most of the bread layers

Caramelized Onion Panade 2
Caramelized Onion Panade
Serves 4
2 Large Red Onions – Peeled and Sliced into Rings
2 Large Vidalia (or Texas Sweet) Onions – Peeled and Sliced into Rings
2 Large White Onions – Peeled and sliced into Rings
2 Cloves Garlic – Crushed
2 Teaspoons Smoked Salt
1 Teaspoon Fresh Ground Black Pepper
1 Clove
1 Bay leaf
3 Tablespoons Olive Oil
4 Cups Chicken Stock
16 Slices of Stale Bread (Hearty Artisan Breads work famously)
12 Slices Extra Sharp White Cheddar or Dubliner
4 Soup Crocks
1 Large Sauce Pan
* Preheat the Oven to 350
* Heat the oil over medium high heat and add all the onions, garlic, salt, pepper, clove and bay leaf.
* Toss to coat all the pieces in oil
* When the rings begin to wilt down, reduce to low, cover and simmer for 30 minutes, stirring occasionally to keep the onions from burning
* When the onion mixture is reduced and rich brown in color, remove from the heat and set aside
* Cut each of the bread slices so they will fit snugly into the crocks
* With a spatula, spread a thick layer of the caramelized onions on each slice and place into the crock. Repeat for 4 slices in each.
* Carefully pour the stock into each crock – making sure the bread is fully saturated, and the broth is at the rim of the crock
* Top each with 3 slices of white cheddar and bake for 35 minutes
* Serve Immediately

Categories: Recipes

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