French Onion Panade Recipe
Serves 4 to 6
If you have an ovenproof slow-cooker insert, you can finish the dish in the oven, at 400°, until the cheese is melted and bubbly.
Preheat a 5-to 6-quart slow cooker.
Place onions and oil in the slow cooker, and cook on high until onions are golden, about 5 hours (or on low for 10 hours).
Preheat oven to 400°. Brush bread slices with oil and sprinkle with salt; toast until golden, about 15 minutes.
Heat broth in saucepan over medium-low until hot. Add broth, sherry, greens and ½ teaspoon salt to slow cooker; let stand until greens wilt, about 1 minute.
Arrange bread over onions and broth. Sprinkle liberally with cheese. Cover and cook on high until cheese is melted, hot and bubbly, about 15 minutes (or on low for 30 minutes). Serve immediately.
Reprinted from Martha Stewart's Slow Cooker. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.