French Onion Panade | Tradition and Comfort
(0)
60 min
Under an hour
Sezamo
O supă franțuzească legendară și reconfortantă, pregătită prin stratificarea feliilor rumenite de pâine cu maia și a cepei dulci caramelizate în unt, îmbogățită cu supă aromată, lapte și gălbenuș, apoi coaptă la cuptor sub o crustă generoasă de brânză Gruyère.
Ingredients
Preparation method
Caramelising the onions and preparing the bread
Peel the yellow onion and slice it thinly (julienne). Crush the garlic cloves.
In a spacious frying pan, melt 40 g of butter over medium-low heat. Add the onion, garlic, and thyme, sprinkling in half of the sea salt. Cook over low heat for 20-25 minutes, stirring frequently, until the onion becomes golden, soft, and sweetly caramelised.
Cut the sourdough bread into slices about 1 cm thick. Toast them lightly in a dry pan or on a baking sheet in the oven for 5 minutes, until crispy.
Chef's tip
Day-old sourdough bread is ideal for a panade, as it has a dense texture that absorbs the liquid perfectly without completely falling apart.
If you want an even browner crust, turn on the oven's grill function during the last 3-4 minutes of baking.
45 min
Under an hour
