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Tomato Onion Panade

breads, lamb

3 large onions
1/3 cup olive oil
6 cloves garlic; minced
3/4 teaspoon salt
1 small loaf day-old country-style bread; unsliced (about 3/4 lb)
20 basil leaves; shredded
4 ripe tomatoes; sliced 1/4 inch thick
1/4 cup grated Parmesan cheese
1 cup chicken stock

Cut onions in half; slice thinly. In large skillet, heat 2 tablespoons of the oil over medium-high heat; cook onions, stirring often, for about 10 minutes or until starting to brown. Add garlic and salt; reduce heat to medium and cook, stirring occasionally, for 20 minutes or until very soft and golden. Meanwhile, slice bread into sixteen 1/4-inch slices. Cut each slice into 2 1/2-inch square, removing crusts. Arrange half of the squares in bottom of well-greased 11-x7-inch (8 cups) baking dish; brush with 1 tablespoons oil. Spread with half each of the onions, basil and tomatoes, centering 1 tomato slice on each square. Sprinkle with half of the Parmesan. Top with remaining squares; brush with another 1 tablespoons oil. Repeat layering with remaining onions and tomatoes. Drizzle with remaining oil. (Make-ahead: Cover and refrigerate for up to 4 hours.) Drizzle with stock. Bake in 375°F oven for 45 to 55 minutes or until golden. To serve, sprinkle with remaining basil and Parmesan. Serve with roast or rack of lamb.

Contributor: Canadian Living, Holiday Issue, 1999

Yield: 8 servings

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