Recipe: Chard, Onion, and Gruyère Panade

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There was a lot of talk about Panade on this weekend's Open Thread, so we checked out Orangette, who waxed poetic about cooking with stale bread, and also posted the Zuni Cafe's recipe.

A Panade, says Orangette, is a "velvety, voluptuous casserole with a base of soggy bread and stewed onions. This is where stale bread goes when it's been very, very good."

Click here for her eloquent story, and the recipe too.

(photo: Orangette)

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.

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