Onion Panade

1. Caramelize Onions

In a heavy-bottomed pan, heat ¼ cup of butter over medium-low heat. Add the sliced onions and a few sprigs of thyme, cooking them gently for 30 minutes until softened. Then, increase the heat to medium and caramelize the onions for another 15 minutes, seasoning with salt.

2. Prepare Bread

Cut the day-old country-style loaf into slices and lay them on a baking sheet. Bake at 350°F for about 5 minutes to dry them out slightly without browning.

3. Grate Cheese

Grate ⅓ cup of Parmesan cheese and ¼ cup of Gruyère cheese, then mix them together.

4. Assemble Dish

In a 1½-quart baking dish, layer the dried bread slices at the bottom, followed by the caramelized onions, and then a generous sprinkling of the grated cheese mixture.

5. Add Broth

Heat 3 to 4 cups of beef broth until warm, then pour it over the assembled dish. Dot the top with 2 tablespoons of butter.

6. Bake the Panade

Cover the dish and bake it in the oven at 350°F for 45 minutes. Then, uncover the dish and continue baking for another 20 to 30 minutes until the top is golden and bubbling.