1 large stale loaf crusty sourdough cut into 1/3 inch slices
8 tbls unsalted butter, divided
2 tbls EVOO4 lbs onions, thinly sliced
sea salt
2 tblsp white wine vinegar
1/4 c white wine or dry vermouth
5-6 cups chicken stock or water
12 ounces Gruyere, grated
3 ounces Parmesan, finely grated
black pepper
Preheat oven to 325. Evenly oven-toast the bread in a single layer for about 20 minutes each side to achieve light golden color.
Meanwhile melt half the butter, add EVOO, onions and salt. Cook covered for about 15 minutes until transluscent. Then, uncovered, cook the onions until dry and darker brown, then deglaze with salt and vinegar. Adjust seasoning to taste--onions should be lightly tangy. Add pepper. Remove onions to a bowl, add stock or water to pan and bring to a simmer.
Combine cheeses. Increase oven to 425.
Butter a baking dish, line it with a layer of toast and then scoop over some onions. Sprinkle with 1/3 of the cheese, then repeat bread, then cheese, and finish with a bread layer (reserve the final 1/3 of cheese for later). Ladle an initial three cups of stock/water over the panade, pressing down and adding more to coax absorption to the max point without overflowing. Dot the top with remaining butter, cover with parchment and foil, and place in oven to bake for 30 minutes. (Consider putting baking sheet under to catch any overflow.)
After the initial bake, remove coverings, add remaining cheese and bake 15 minutes more until golden brown. Cool ten minutes before slicing.
Meanwhile melt half the butter, add EVOO, onions and salt. Cook covered for about 15 minutes until transluscent. Then, uncovered, cook the onions until dry and darker brown, then deglaze with salt and vinegar. Adjust seasoning to taste--onions should be lightly tangy. Add pepper. Remove onions to a bowl, add stock or water to pan and bring to a simmer.
Combine cheeses. Increase oven to 425.
Butter a baking dish, line it with a layer of toast and then scoop over some onions. Sprinkle with 1/3 of the cheese, then repeat bread, then cheese, and finish with a bread layer (reserve the final 1/3 of cheese for later). Ladle an initial three cups of stock/water over the panade, pressing down and adding more to coax absorption to the max point without overflowing. Dot the top with remaining butter, cover with parchment and foil, and place in oven to bake for 30 minutes. (Consider putting baking sheet under to catch any overflow.)
After the initial bake, remove coverings, add remaining cheese and bake 15 minutes more until golden brown. Cool ten minutes before slicing.
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