Tuesday, September 14, 2010

Onion Panade … Savoury Onion Bread Pudding

It’s one of those things that’s equally good hot from the oven, cooled to room temperature, or even reheated the next day. You won’t have any problems getting rid of any leftovers.

This is a brilliant way to use up stale bread, but fresh can be used as well. if you have a it’s a hearty-style bread - even sourdough – it will be even better. This makes a wonderful vegetarian main course with a green salad on the side. But it would also be a terrific accompaniment or side dish to any main course. Serves 4

4 large onions (approx 1kg / 2lb)

olive oil
1/2 bunch thyme, leaves picked
, or dried if you have it
1/2 medium loaf of bread - a little stale is great (approx 1/2lb), torn in to chunks

(5oz) cheese, grated or crumbled
 (Cheddar is good)
3 1/2 cups vegetable or chicken stock (stock cube is fine)

Preheat oven to (400F). Cut onion in half lengthwise. Peel, then slice into half moons about 5mm (1/4in) thick.

Heat 4 – 5 tbsps olive oil in a large frying pan. Cook onion stirring occasionally until soft and golden brown. No need to caramelize. Stir in the thyme.

In a medium heatproof dish layer about a third of the onions. Sprinkle over some of the bread and cheese. Repeat until all the ingredients have been used. You want to be able to see a little of each on the top.

Bring stock to a simmer. Pour over the onion dish. Season. Cover and bake for 30 minutes. Remove cover and bake for another 20 – 30 minutes or until the top is golden and crunchy and the bread has absorbed the stock.

Created for Quest by Chris at:

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