Learn How To Bake The Perfect Cake

panade with gruyère and onion garlic confit

  • Home
  • //panade with gruyère and onion garlic confit
Chicken

Panade with Gruyère and Onion-Garlic Confit

A panade is a broth thickened with toasted cubes of levain or bâtard bread, creating a hearty, soulful soup. It’s a lighter, fresher version of French onion soup, and can be served to vegetarians because it’s made with a cheese broth instead of beef or veal stock.

Ingredients

  • 4 cups Bread cubes (about 1-in/2.5-cm cubes)
  • Onion-garlic confit (recipe follows)
  • 6 cups Parmesan broth (see separate recipe)
  • Sea salt and freshly ground pepper
  • 2 tablespoons Grated Gruyère or Comté
  • 1 teaspoon Sherry vinegar
  • 1 tablespoon Finely chopped fresh flat-leaf parsley (optional)
  • Onion-Garlic Confit
  • 1 tablespoon Extra-virgin olive oil
  • 1 tablespoon Unsalted butter
  • 2 Medium yellow onions, peeled and sliced into half moons
  • 4 Medium garlic cloves, thinly sliced crosswise
  • 1/2 teaspoon Chopped fresh thyme
  • pinch Sea Salt
  • 2 tablespoons Dry sherry or brandy
  • 1 teaspoon Sherry vinegar

Directions

  • Preheat the oven to 350°F/180°C/gas 4. Spread the bread cubes on a dry (not oiled) baking sheet. Toast the bread until dry throughout, but not browned, about 15 minutes. Set aside.
  • Combine the confit and broth in a large pan over medium heat. When the soup shows small bubbles, decrease the heat to low and let it simmer for at least 10 minutes. Taste and season with a pinch of salt and a few grinds of pepper (keeping in mind that the cheese contains salt, too).
  • For each serving, drop a handful of toasted bread cubes into an empty soup bowl. Sprinkle the grated cheese over the bread. Stir the sherry vinegar into the soup, and then ladle the soup over the bread and cheese in each bowl. Finish with a sprinkling of parsley, if you like. Serve right away.

Add To Shopping List