I found this recipe for Onion Panade (bread and onions) here:
But my version is considerably different-much less liquidy and much more oniony than the original.
- 3/4-1 c. beef stock
- 2-3 Tablespoons olive oil
- 4 large sweet onions, sliced thin
- 1 t. dried rosemary
- salt and pepper
- whole grain bread, sliced thin (day old bread is fine)
- 1 c. Romano cheese, grated
Heat oil over medium-high heat and add onions. Cook until the onions are carmelized, stirring occasionally. Should take close to 60 minutes. In the last five minutes of cooking, add salt, pepper and dried rosemary.
While onions are cooking, prepare glass pie plate with non-stick cooking spray and cover bottom with bread; break pieces to fit, if needed. Sprinkle light layer of Romano cheese over bread. Layer cooked onions on top and pour stock on top of dish just until bread is saturated and stops absorbing stock (you don’t want an excess of stock in dish). Top with remaining Romano cheese. Bake at 350 degrees for 30 minutes until cheese is melted and dish is piping hot. Let rest five minutes before serving.
I enjoyed this dish-if you’re looking for a similar taste to French Onion Soup, but don’t want soup, then this side is for you!