Bread Soup (Panade) with Onions, Chard, and Mushrooms Recipe

Ingredients

• 12 to 14 ounces day-old rustic bread, cut into 1-inch cubes
• 3 tablespoons extra virgin olive oil
• Salt
• 1 tablespoon butter
• 2 cups onions, thinly sliced (sliced vertically, from tip to root)
• 1 tablespoon garlic, minced
• 6 to 8 ounces cremini or button mushrooms, sliced 1/4-inch thick
• 10 to 12 ounces fresh chard, rinsed
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons fresh thyme, minced (or 1/2 teaspoon dried thyme)
• 1/2 cup hearty red wine
• 1 tablespoon honey
• 2 quarts stock (chicken, beef, or vegetable, use vegetable stock for vegetarian option)
• 1 cup Parmesan cheese, grated