Onion Panade - Cuisine Magazine - From New Zealand to the World
I like to have quite a bit of liquid in here to keep everything juicy; as the dish cools it will soak it all up. Leftovers can be fried up the next day to make
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Ingredients
- 5 tablespoons olive oil
- 4 onions (brown or red), thinly sliced
- 3-4 sprigs thyme leaves, picked
- 1 bunch silverbeet (approx 550g or 6-7 stems)
- 200g day-old sourdough, cut into 2cm cubes
- 500ml chicken stock
- 200g sweet melting cheese such as Gruyère or havarti
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