Swiss Chard and Caramelized Onion Panade
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.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Cut the ribs out of the Swiss chard and set aside. Roll the leaves into a bundle and coarsely chop into 1-inch ribbons. Put the chopped leaves in a colander and rinse well. Set aside to drain. Cut the ribs crosswise into 1/4-inch pieces.
Step 2
Put a large pot over high heat and coat with the oil. Add the onion and season with salt and pepper. Cook, stirring with a wooden spoon, until the onion is golden brown and caramelized, about 8 minutes. Add the chard ribs and continue to cook until soft, about 4 minutes. Add the garlic, give it a stir, and cook for a minute until fragrant. Toss in the chard leaves. Turn the leaves over until the chard wilts, releases its moisture, and cooks down, roughly 3 minutes. Season again with salt and pepper. Put the bread cubes in a large bowl and dump the Swiss chard mixture on top.
Step 3
Preheat the oven to 325°F. Butter an 8 × 8-inch baking dish. Also butter the dull side of a piece of foil large enough to cover the dish.
Step 4
Return the pot (no need to clean it) to medium heat and pour in the stock and cream. While they are heating, whisk the egg yolks in a stainless steel bowl until they increase slightly in volume. Gradually whisk the hot stock mixture into the yolks (do not add it too quickly or the eggs will scramble). Pour the mixture over the bread and chard. Add the Fontina, season with salt and pepper, and toss to combine.
Step 5
Pour the bread mixture into the buttered dish and spread evenly. Sprinkle the Parmesan evenly on top. Cover the baking dish tightly with the foil, buttered side down.
Step 6
Fill a roasting pan with 1/2 inch of water. Carefully place the baking dish in the water bath and put in the oven. Bake until the center jiggles slightly when you shake the dish, about 1 hour. Remove the panade from the oven and water bath and remove the foil. Switch the oven to broil.
Step 7
Stick the panade under the broiler for 3 minutes to brown the cheese. To serve, scoop the panade out with a spoon.
