Panade

Ingredients:

1 1/2 lb. onions, halved and thinly sliced (about 6 c.)

2 T. olive oil, divided

Salt and pepper to taste

1/2 t. dried thyme or 1 T. fresh 

6 cloves garlic, slivered

1 bunch amaranth greens, trimmed from stems and cleaned

10 oz. stale, hard bread, torn or cut into 1-inch chunks

2 c. shredded plant-based cheese

3-4 c. vegetable stock

Directions:

1. Preheat oven to 325 degrees F. Heat one tablespoon olive oil in a sauté pan and slowly cook the onion until translucent and tender. Sprinkle with thyme and add salt and pepper. Remove the onions from the pan and set aside.

2. Add one tablespoon olive oil to the pan and add greens, garlic, salt and pepper and cook 3-4 minutes to soften the greens. Bring vegetable stock to a simmer and salt to taste. 

3. In a 2 quart casserole with lid, or a Dutch oven, layer the panade: onions, bread cubes, greens, plant-based cheese. Continue layering in this way until all the ingredients are used. 

4. Add stock to the casserole dish up to about 1 1/2 inches below the rim of the dish (you can go a bit higher in a shallower casserole dish). 

5. Cover and bake in oven for 1 to 1 1/2 hours, until it is hot and bubbly and slightly browned around the edges. Increase heat to 375 degrees F, remove lid, and bake 10-20 minutes until top is evenly brown.