Panade. According to Judy Rodgers of Zuni Cafe, it translates to “Big Bread Thing”. Which I guess it is. I think it’s as much about the onions and whatever else you put in it as the bread. It has caramelized onions in it. I almost automatically love anything with caramelized onions. Then there’s cheese. Cheese is always good. When this version of panade is done it’s a light, souffle-y creation. I used beef stock in this, which made it very onion soup-ish. The bread soaks up the broth, the onions and cheese melt into the bread, need I say more? Also, it’s a great way to use day old bread. You can even save money and buy the day old in the bakery if, like me, you don’t always have loaves of bread around. Now I’ve made another version of panade, which was more soup like. Both are wonderful, and I’ve been looking at her recipe for quite a while. (Don’t you just love the Zuni Cafe Cookbook?) It’s warming up here, spring has definitely arrived. Nights are cool and breezy, perfect to curl up in a chair with a bowl of this warming your hands and tummy.
A Plate Full 