French Onion Panade Recipe

Name: French Onion Panade Recipe
Ingredients: 1 large, stale loaf crusty sourdough bread (about 1 1/4 pounds), cut into 1/3-inch slices; 8 tablespoons (4 ounces) unsalted butter, divided; 2 tablespoons extra-virgin olive oil; 4 pounds (about 5 large) yellow onions, thinly sliced; Fine sea salt; 2 tablespoons white-wine vinegar; 1/4 cup white wine or dry vermouth; 5 to 6 cups chicken stock, preferably homemade; 12 ounces Gruyère cheese, grated (about 3 cups); 3 ounces Parmesan, finely grated (about 1 1/3 cups); Freshly ground black pepper

cooking.nytimes.com

Panade is the French country cook's answer to stuffing — a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right...

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Ingredients

1 large, stale loaf crusty sourdough bread (about 1 1/4 pounds), cut into 1/3-inch slices
8 tablespoons (4 ounces) unsalted butter, divided
2 tablespoons extra-virgin olive oil
4 pounds (about 5 large) yellow onions, thinly sliced
Fine sea salt
2 tablespoons white-wine vinegar
1/4 cup white wine or dry vermouth
5 to 6 cups chicken stock, preferably homemade
12 ounces Gruyère cheese, grated (about 3 cups)
3 ounces Parmesan, finely grated (about 1 1/3 cups)
Freshly ground black pepper