Onion and Roasted Pepper Panade Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Large onions- 3, peeled and sliced thin | ||
| Large red bell peppers- 4, halved, cored, and seeded | ||
| Large slices country-style whole wheat sourdough bread- 8, lightly toasted | ||
| Kosher salt | To Taste | |
| Black pepper | 1 To taste | |
| Homemade chicken broth or low-sodium canned broth- 4 cups | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
GETTING READY
1. Start by preheating the oven to 375° F
MAKING
2. In a large skillet, pour the olive oil and heat it over medium heat, then add onions to it, and lower the heat and cook gently for about 35 minutes, until the mixture is smooth
3. During the cooking period, scrape the bottom of the pan, do this a few times, this is done to prevent sticking and to mixing any brown bits with the onions, when the onions turn golden brown set it aside
4. In a roasting pan, lay the peppers, skin side up, in a single layer, and roast for 35 to 40 minutes, until the skins turns brown and the flesh turns soft, after roasting it completely let peppers cool off, then take the peppers and peel off the skin and slice the peppers into 1/4-inch strips
5. In a 3-inch deep baking pan, place 4 slices of toast, and spread a quarter of the onions over the bread, also season with salt and pepper
6. Top the onions once again along with the rest of the peppers, season with salt and pepper,and then place the 4 slices of toast over the vegetables
7. In the pan, pour half the chicken broth, so that it reaches just to the top of the toast, also sprinkle with cheese
8. Take a foil and cover the baking pan tightly, set the pan in the center of the oven, and finally bake for about 45 minutes
9. In a saucepan, combine the rest of the onions and broth and simmer it
10. Lay the baked panad, and cut them into quarters.
11. In shallow soup bowls, place the panade and ladle about 1/2 cup of broth over it, in each bowl and serve
12 . Over the onions spread half the roasted peppers and season lightly again
SERVING
13. Serve witha sauce of your choice
1. Start by preheating the oven to 375° F
MAKING
2. In a large skillet, pour the olive oil and heat it over medium heat, then add onions to it, and lower the heat and cook gently for about 35 minutes, until the mixture is smooth
3. During the cooking period, scrape the bottom of the pan, do this a few times, this is done to prevent sticking and to mixing any brown bits with the onions, when the onions turn golden brown set it aside
4. In a roasting pan, lay the peppers, skin side up, in a single layer, and roast for 35 to 40 minutes, until the skins turns brown and the flesh turns soft, after roasting it completely let peppers cool off, then take the peppers and peel off the skin and slice the peppers into 1/4-inch strips
5. In a 3-inch deep baking pan, place 4 slices of toast, and spread a quarter of the onions over the bread, also season with salt and pepper
6. Top the onions once again along with the rest of the peppers, season with salt and pepper,and then place the 4 slices of toast over the vegetables
7. In the pan, pour half the chicken broth, so that it reaches just to the top of the toast, also sprinkle with cheese
8. Take a foil and cover the baking pan tightly, set the pan in the center of the oven, and finally bake for about 45 minutes
9. In a saucepan, combine the rest of the onions and broth and simmer it
10. Lay the baked panad, and cut them into quarters.
11. In shallow soup bowls, place the panade and ladle about 1/2 cup of broth over it, in each bowl and serve
12 . Over the onions spread half the roasted peppers and season lightly again
SERVING
13. Serve witha sauce of your choice
Chef
