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Bread Soup Panade With Onions Chard And Mushrooms

Creamy Bread Soup Panade with caramelized onions, sautéed chard, and mushrooms. Get cozy with this comforting, cheesy, and utterly delicious French-inspired recipe - bake and devour!

This hearty bread soup panade is a French-inspired masterpiece, bursting with caramelized onions, sautéed mushrooms, and wilted Swiss chard, all wrapped up in a rich, cheesy package. A perfect winter warmer, it’s a satisfying, soul-nourishing meal that’s sure to become a new favorite.

Ready Time

2 hrs 15 mins


9 servings


  • 4 cups stale bread, cut into 1-inch cubes (preferably a day-old bread)
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 large bunch Swiss chard, stems removed and chopped, leaves coarsely chopped
  • 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups vegetable or chicken broth
  • 1/4 cup dry white wine (optional)
  • 1 cup grated Gruyère or Emmental cheese
  • 2 tablespoons unsalted butter


Preheat your oven to 350°F (180°C). In a large skillet, heat the olive oil over medium-low heat.

Add the sliced onion and cook, stirring occasionally, for about 20-25 minutes or until caramelized and golden brown.

Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to prevent burning. Add the chopped Swiss chard stems and cook until they’re tender, about 5 minutes.

Then, add the chopped leaves and cook until wilted.

Set aside. In a separate pan, sauté the sliced mushrooms in a little bit of oil until they’re tender and fragrant.

Add the thyme, salt, black pepper, and red pepper flakes (if using) and cook for an additional minute.

In a large bowl, combine the bread, sautéed onion and chard mixture, and mushroom mixture. In a separate bowl, whisk together the vegetable or chicken broth and white wine (if using).

Pour the broth mixture over the bread mixture and let it sit for about 10-15 minutes, until the bread has absorbed most of the liquid.

Transfer the mixture to a 9×13-inch baking dish and top with the grated Gruyère or Emmental cheese. Dot the top with the unsalted butter.

Bake in the preheated oven for about 35-40 minutes, or until the top is golden brown and the soup is heated through.

Serve hot and enjoy!


Use a day-old bread for the best results, as it will soak up the flavorful liquid better than fresh bread.

For the caramelized onions, be patient and don’t rush the process – the 20-25 minutes will be worth it.

Make sure to stir the onions occasionally to prevent burning.

When cooking the Swiss chard, add the stems first and cook until tender, then add the leaves and cook until wilted.

You can customize the recipe by using different types of mushrooms and cheese.

If using red pepper flakes, be cautious not to add too much, as it can quickly become too spicy.

For a richer flavor, use chicken broth instead of vegetable broth.

If you want a creamier soup, add a bit more grated cheese on top before baking.

This recipe freezes well, so feel free to make a batch and store it for later.

Nutrional Value

  • Calories: 420
  • Total Fat: 24g
  • Saturated Fat: 9g
  • Cholesterol: 25mg
  • Sodium: 650mg
  • Total Carbohydrates: 35g
  • Dietary Fiber: 5g
  • Sugars: 5g
  • Protein: 20g
Bread Soup Panade With Onions Chard And Mushrooms
Bread Soup Panade With Onions Chard And Mushrooms

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