Serves 4

4 medium yellow onions, peeled and finely sliced
70ml/3fl oz mild olive oil
8 cloves of garlic, peeled and finely sliced
10 slices of stale bread, crusts off and cut into cubes
650ml/1pint 2fl oz chicken stock (or water)
200g/7oz grated Gruyère
600g/1lb 4oz chard, washed
2 fresh bay leaves

Heat the oven to 220C/425F/Gas7. Place the onions in a pan with a quarter of the olive oil and the bay. Place on a medium heat and season; add the garlic and sweat. Stir until they are almost caramelised, for about 20 minutes. Sweat the chard until wilted. Season and set aside.

Drizzle the remaining oil on the bread, moisten with a little water and season. Assemble the panade in a 1-litre (13/4pt) gratin dish. Start with a layer of onions followed by a scattering of bread, a little chard and a sprinkle of cheese; keep layering until all ingredients are finished.

Warm the stock in a pan and pour over, stopping an inch or so from the brim. This will keep it moist but not soupy. Cover with foil and bake for an hour and a half; 20 minutes before serving, remove the foil and turn up the heat to brown. This is a beautiful accompaniment to roast chicken.