French Onion Panade | Rich Cheesy Bread Soup
(0)
60 min
Under an hour
Kifli Kukták
A hagyományos francia vidéki konyha legendás, melengető fogása: aranyszínűre karamellizált vöröshagyma és pirított kovászos kenyér rétegezve, fűszeres zöldségalaplével és tojássárgájával selymesített tejjel felöntve, majd sütőben, bőséges Gruyère sajtréteg alatt aranybarnára sütve.
Ingredients
Preparation method
Caramelizing onions and toasting bread
Peel the onions and slice them thinly (julienne). Finely crush the garlic cloves.
Melt 40 g of butter in a heavy-bottomed skillet over medium-low heat. Add the onion, crushed garlic, thyme, and half of the fine salt. Caramelize slowly for 20-25 minutes, stirring frequently, until the onions turn a wonderful deep golden brown, soft, and sweet.
Cut the sourdough bread into slices about 1-1.5 cm thick. Lightly toast both sides in a dry skillet or in an oven preheated to 180°C for 5-7 minutes so they become crisp and do not get soggy in the soup.
Chef's tip
Day-old or two-day-old sourdough bread is best for the panade, as its dense crumb absorbs the flavorful seasoned broth perfectly without falling apart into mush.
The nutty, deep aroma of Gruyère cheese is essential for the French panade, but it can also be excellently substituted with Comté or good-quality Emmental cheese.
Discover also
We Also Recommend
Show all
90 min
Under an hour
Creamy lime zucchini soup with cottage cheese dumplings | Refreshing summer soup
Kifli Kukták
French Roasted Cream of Mushroom Soup | With Caramelized Garlic and Thyme
Kifli Kukták
