Step 1

Cut or tear sourdough into rough 1-inch cubes. Set aside.

Step 2

You can prepare these a day or two in advance if you like. You’ll need a large, wide skillet, pan or pot. Place the onions in the pan, drizzle with 1/4 cup of the olive oil and set over medium-high heat. Stir well and season with a couple pinches of salt. They’ll cook down. Cook, stirring occasionally, until the onions start to color and begin to caramelize. I like to let them get super jammy, with lots of color, but not-at all burned. This can take about a half hour. Once you’re nearly done cooking the onions, reduce the heat to low and stir in the garlic. Cook until soft, 5-6 minutes. You should end up with 2 or 2 1/2 cups of cooked onions. Set aside.

Step 3

Preheat the oven to 325F.

Step 4

Place the bread cubes in a large bowl drizzle with 2 tablespoons of olive oil and 1/2 cup of the broth. Add 1 cup of the scallions and a few pinches of salt. Use your hands to toss and gently squeeze the bread cubes until evenly moist. Set aside.

Step 5

Choose an oven-proof 3-quart dutch oven or cast-iron pan or pot (12-cup capacity). See photos. Also note, you’re going to want a baking dish that can go from stove-top to oven. Assemble the panade in layers. Start with a layer of onions, followed by a loose layer of bread cubes, another layer of onions, and then a layer of grated cheese. Repeat: bread, onions, cheese, until you’ve reached the top of your pan. Aim for 2-3 layers of each component, packing down with a bit of pressure if needed. The top layer should have a some of everything. Add a finishing sprinkle of the remaining scallions and the chives. Drizzle with remaining 2 T. olive oil.

Step 6

Bring the remaining 4 1/2 cups of broth to a simmer and taste for seasoning, it should taste good enough to drink. Pour it slowly over the panade, in doses, around the edges until it comes up nearly to the rim. Let it sit for a minute, allowing the bread to absorb the broth and add a bit more if needed.

Step 7

Set the panade over low heat and bring to a simmer. Look for bubbling at the edges and listen to know. Remove from heat. Cover with a layer of parchment paper, then loosely wrap the top and sides of the pan with foil, careful because the pan can be hot. Place another piece of foil or sheet pan on the rack below your panade in case it bubbles over. Bake for about an hour, before having a peek. Baking time will actually depend on your pan and oven - it can take longer. Take a peek, at this point the top should be getting a bit golden around the edges. If you’re not seeing any color, bake longer.

Step 8

Uncover the panade, dial your oven to 375F, and bake until beautiful and golden on top, another 15-25 minutes. I sometimes give it a finishing kiss with the broiler if I’m not getting enough browning for my taste.

Step 9

If you’re not ready to serve, re-cover the panade, reduce the oven back to 250F, and you can hold it there for a half an hour or so without issue. You can always test the panade. Basically you want to avoid dryness. Your panade should be silky and unctuous. If it seems a bit on the dry side you can add more hot broth a few tablespoons at a time and serve when ready.

Step 10

Serve in pan after allowing to sit outside the oven for 10 minutes.