What Is a Panade?
Have you ever encountered a panade (pronounced “pah NAHD”)?
It’s basically a casserole of sorts, a baked layered dish with bread the key ingredient.
Elise Bauer
Panade comes from the Latin base “pan” for bread.
Instead, the layers of bread, cheese, and other ingredients are cooked in stock.
Because of the addition of stock, this dish is also called bread soup.
Elise Bauer
In fact, thick and filling, it’s really more of a stew than a soup.
The bread absorbs much of the liquid.
Much of the prep can be done while you are toasting the bread cubes.
Elise Bauer
Add plenty of stock, and some honey-sweetened wine.
Top everything with grated Parmesan and into the oven it goes.
An hour and a half later, a rich, thick beautiful stew.
Elise Bauer
I do not recommend using boxed or canned veggie stock for this recipe.
Toss the cubed bread with a tablespoon of olive oil, sprinkle with a little salt.
Arrange bread on a baking sheet and toast for 20-30 minutes (check timing!)
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or until nicely browned.
While the cubed bread is in the oven, prepare the onions.
Heat 2 tablespoons olive oil and the butter on medium heat in a 5- to 7-quart Dutch oven.
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Add the onions and stir to coat with the butter and oil.
Cook gently, stirring occasionally for 10 to 15 minutes.
If the onions begin to dry out at all, lower the heat.
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They should begin to caramelize and lightly brown.
Add the garlic, cook for a minute more, remove from heat.
While the onions are browning, heat a large saute pan on medium-high heat.
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Add the sliced mushrooms.
Cut away the tough central stems of the chard leaves.
Cut across the leaves into 1-inch wide strips.
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Remove half of the browned onions from the Dutch oven and set aside.
Spread the remaining onions evenly over the bottom of the pot.
Layer over with half of the chard and half of the browned mushrooms.
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Sprinkle with pepper, half a teaspoon of salt, and thyme.
Put down a layer of toasted bread cubes.
Add the remaining onions, chard, and mushrooms.
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Layer on top the remaining bread cubes.
Mix together the honey and wine, until the honey is dissolved.
Pour over the bread mixture.
Pour the broth over everything.
Cover the pot with foil (not the lid) and seal it around the edges.
Cut 4 or 5 vent holes in the top.
Put it in a 350F (175C) oven.
Bake for 1 hour 15 minutes.
To reheat, gently simmer a portion until hot.
Plate and garnish with additional cheese and thyme.
