Recipe: Chard, Onion, and Gruyère Panade

(Image credit: Apartment Therapy)

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)