Onion Panade with Fennel and Pancetta
Onion Soup without the broth. That’s basically what this is. My Auntie Gloria, who is very much a gourmand and a cook, made this one Thanksgiving. After feverishly devouring a few helpings I looked up from my plate like a savage beast and asked ‘What this? Pan-what?’. She answered but I don’t know if I heard it. I was entranced by the deeply caramelized onions, the crunch of the sourdough and the oozing cheese. I’ve gussied this version up with fennel and pancetta. Make this on the coldest winter night and along with a green salad and a glass of red, you’ll be golden.
Serves 6-8
INGREDIENTS
⅓ cup diced pancetta
2 tbsp thyme leaves
8 tbsp unsalted butter, divided
1 tbsp olive oil
6 yellow or vidalia onions, thinly sliced
1 cup thinly sliced fennel
1 boule sourdough bread, cut into 1/3” slices
Kosher salt
Freshly ground black pepper
3 tbsp white wine vinegar
⅓ cup white wine
3 cups chicken stock
3 cups Gruyere cheese, grated
1 cup Pecorino, grated
METHOD
Heat 4 tbs butter, olive oil and pancetta over medium heat in large Dutch Oven pancetta is soft. Add thyme, onion, fennel, 2 tsp salt and cook covered, stirring occasionally for 10 minutes. Remove lid and continue to cook for 35 minutes, stirring occasionally. Add vinegar and wine and continue to cook for 2-3 minutes. Onions should be rich amber color and have a slight tang. Remove pot from heat.
While onions are cooking, preheat oven to 325F.
Place slices of sourdough on sheet pan and place in oven until dried out and slightly golden brown, approximately 6-8 minutes. Remove from oven and set aside.
To assemble, butter a 9 x 13 baking dish. Line dish with sourdough, breaking up pieces to fit a single layer. Add ½ of the onions, then 1/3 of the cheese, then ground pepper. Repeat with sourdough, the rest of the onions, 1/3 of the cheese and more pepper. Top with sourdough. Slowly ladle chicken stock over top, using wooden spoon or spatula to gently press into layers. Dot bread with remaining 4 tablespoons of butter. Top with remaining cheese. Cover with tin foil, place on sheet pan to catch any drips. Bake for 45 minutes, then remove tin foil and continue to bake for 10 minutes. Turn on broiler to brown top layer of cheese—approximately 2-3 minutes (but keep an eye on it!).
Remove from oven and let cool 5-10 minutes before serving.
The below contains affiliate links.
Pillivuyt Porcelain Bakers
Great Jones The Dutchess Dutch Oven
Pancetta Terra di Siena
John Boos BoosBlock Cutting Board
