Onion Panade

Your dried-out bread should correspond, as nearly as possible, to the coarse, vulgar, compact, heavy loaf of sourdough peasant bread.

The onions should be of tender-fleshed sweet variety, softening readily and uniformly in cooking—the large white summer onions or violet Bermudas. Some of the yellow-skins are sweet, other varieties tough and strong (if only the latter are available, don’t renounce).

The cheese must be freshly grated and only