Swiss Chard and Caramelized Onion Panade

Name: Swiss Chard and Caramelized Onion Panade
Yield: serves 6
Ingredients: 1 bunch Swiss chard (about 3/4 pound); 2 tablespoons extra-virgin olive oil; 1 large white onion, thinly sliced; Kosher salt and freshly ground black pepper; 2 garlic cloves, smashed and chopped; 1 crusty sourdough baguette, cut into 1-inch pieces (6 cups); 1 tablespoon unsalted butter, for the dish; 2 cups chicken stock; 1/2 cup heavy cream; 3 large egg yolks; 6 ounces Fontina cheese, shredded (about 2 cups); 1 cup freshly grated Parmesan cheese

December 9, 2011

Panade sounds kind of “chefy” but in truth, the dish, made from crusty bread and lots of cheese, is just a cross between a savory bread pudding and holiday stuffing. When mixed with eggs and cream, the bread softens so it becomes almost soufflé-like, with pillows of puffy goodness infused with chard and caramelized onions. If something can be peasant food and elegant at once, this is it! Pair this as a side with Whole Roasted Chicken with Plumped Raisins, Toasted Pine Nuts, and Arugula (page 142) or serve it with a simple green salad, and you’ve got dinner.

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