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Baked bread stew

updated

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Ingredients for 4 servings:

  • 250 g bread(s) (rye bread)
  • 200 g onion(s)
  • butter
  • 1 liter chicken broth
  • 200 g cheese (Appenzeller)
  • 1 bunch of chives
  • pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Inexpensive and easy to prepare

The day before, cut the rye bread into thin slices. Let it dry overnight. The next day, slice the onions into rings and sauté them in a little butter until translucent. Add the broth, bring to a boil, and simmer for 20 minutes. Finely dice the Appenzeller cheese. Cut the chives into rings and preheat the oven to 160°C. Butter the bottom of a baking dish and cover with a layer of bread. Sprinkle some cheese cubes and chives on top and season with pepper. Now just cover everything with the onion broth. Continue layering in this way until all the bread is used up; the top layer should be cheese and just covered with broth. Bake on the middle rack for about 50 minutes until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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