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Onion, Leek, and Cabbage Panade

20 minutes prep
3 hour active cooking
3 hour + 20 minutes total

Makes 6 - 8 servings
Print recipe

Panade is French peasant food.

The simplest version, dry bread slowly cooked with water and salt, sometimes an egg stirred in at the end, squeezed one last meal from a stale loaf of bread. Some think that adding caramelized onions and cheese led to the iconic French onion soup.

The resemblance to traditional bread stuffing (or dressing, depending on your regional preference) makes panade perfect for a holiday feast. But as legendary cook and author Richard Olney noted, an onion panade makes a hearty winter meal. “A young dry white wine, a slightly chilled Beaujolais or an icy beer are all appropriate accompaniments,” he wrote in the New York Times almost 50 years ago, “Add a salad. Put a bowl of apples on the table. It is as simple as that.”

What you'll need


For the shopping list


medium onions, halved and sliced


leeks, halved lengthwise and sliced


head green cabbage, chopped

2 tablespoons of


3-4 cups of

dried bread cubes

From our shop

$27 - Tuscany - Italy

$9 - Gossen Island - Norway

Kosher Sea Salt

$8 - Artes - Spain

Vegetable Broth
Out of stock
4 ounces, grated Parmigiano Reggiano

$10 - Reggio-Emilia - Italy

Parmigiano Reggiano
Out of stock
4 ounces, grated Caciotta

$8 - Ferndale - Washington


*substitute sharp white cheddar


From the kitchen


Dutch Oven or Deep Casserole Pan


Large Mixing Bowl



Parchment Paper

Tin Foil

Measuring Cups

Measuring Spoons

I like to increase the vegetable to bread ratio...

so I caramelize leeks and onions, then add some green cabbage. The French prefer Gruyere in their panade, but I used the milder Ferndale caciotta, a local cow’s milk cheese, along with Parmigiano Reggiano.

~ Jim Dixon, founder Wellspent and Real Good Food

What you'll have to do

Step 1

Set your oven to 325F.

Cook the onions and leeks in 1/2 cup of olive oil over low heat for at least 45 minutes (longer is better), stirring occasionally, until the onions are darkly caramelized. If they begin to scorch, add a few spoonfuls of water and keep cooking.

Step 2

Combine the onion-leek mix, chopped cabbage, dried bread, 2 tablespoons of thyme, 1 teaspoon of salt, and grated cheeses in a large bowl. Mix well

Step 3

Transfer to a deep casserole pan or Dutch oven spread evenly.

Step 4

Carefully pour the broth into the pan until it’s just below the surface of the top layer. Use more broth or water if needed.

Step 5

Place a sheet of parchment paper on top of the panade, then cover loosely with foil (or place the lid on the Dutch oven). Bake for 2 hours, then remove from the oven to check. The edges should be lightly browned, and the panade should be soft and moist.

Step 6

Remove the foil and parchment paper, turn up the oven to 375F, and cook until the top is nicely browned, about 20 minutes.

Shop this recipe

Olive Oil

Novo Frantoio

Novo FrantoioTuscany - Italy
Kosher Sea Salt
Salt, Herbs, & Spices

Kosher Sea Salt

North Sea Salt WorksGossen Island - Norway
Vegetable Broth
Sauces & Condiments

Vegetable Broth

AnetoArtes - Spain
Out of stock

Parmigiano Reggiano

BertinelliReggio-Emilia - Italy
Out of stock


Ferndale FarmsteadFerndale - Washington

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