Golden Onion and Thyme Panade

1. Caramelize the onions

Start by peeling and slicing 1.5 pounds of onions thinly. In a heavy-bottomed pan, heat 0.25 cup of butter or olive oil over medium-low heat. Add the sliced onions and 2 or 3 thyme sprigs. Sprinkle with salt to taste. Let the onions cook slowly for about 30 minutes, stirring occasionally. This slow cooking process will caramelize the onions, turning them soft, golden, and wonderfully aromatic.

2. Prepare the bread

While the onions are cooking, preheat your oven to 350°F. Cut 0.33 of a loaf of day-old country-style bread into thin slices. Place the slices on a baking sheet and bake them for about 5 minutes, just until they are dry but not browned.

3. Continue cooking the onions

Once the onions have softened, increase the heat to medium and continue to cook them for another 15 minutes. During this time, the onions will develop a deeper golden brown color, enhancing their sweetness and flavor.

4. Grate the cheeses

Grate 0.33 cup of Parmesan cheese and 0.25 cup of Gruyère cheese, then mix them together in a bowl.

5. Assemble the panade

Now, assemble the panade. In a 1.5-quart baking dish, create layers by alternating the bread slices, caramelized onions, and the cheese mixture. Heat 3 to 4 cups of beef or chicken broth on the stovetop until it's hot but not boiling. Carefully pour the hot broth into the baking dish, down the side so you don’t disturb the layers, until the top layer of bread just starts to float. Dot the top with 2 tablespoons of butter.

6. Bake the panade

Cover the dish and bake it in the preheated oven at 350°F for 45 minutes. Then, uncover and bake for an additional 20-30 minutes, until the top is golden brown and the flavors have melded beautifully.

7. Cool and serve

Let it cool slightly before serving, allowing the layers to set. Enjoy your comforting and flavorful Golden Onion and Thyme Panade!