Ingredients
| 5 tablespoons olive oil | |
| 4 onions (brown or red), thinly sliced | |
| 3-4 sprigs thyme leaves, picked | |
| 1 bunch silverbeet (approx 550g or 6-7 stems) | |
| 200g day-old sourdough, cut into 2cm cubes | |
| 500ml chicken stock | |
| 200g sweet melting cheese such as Gruyère or havarti |
I like to have quite a bit of liquid in here to keep everything juicy; as the dish cools it will soak it all up. Leftovers can be fried up the next day to make bastardised hash.
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Instructions
| 1. | Heat 3 tablespoons of the oil in a frying pan and add the onions with a pinch of salt. |
| 2. | Fry gently, stirring occasionally, for at least 30 minutes (I like my onions quite caramelised, so I like to cook them for at least 40 minutes, if not longer). |
| 3. | This can be done a day or so ahead. Stir through the thyme and set aside. |
| 4. | Separate the silverbeet stalks from the leaves and finely slice. Roughly shred the leaves. |
| 5. | Blanch the stalks in a large pan of boiling salted water for 3 minutes, then add the leaves and cook until just tender, another 3-4 minutes. |
| 6. | Drain well, squeezing lightly to get rid of excess water. Set aside |
| 7. | Toss the sourdough with the remaining 2 tablespoons oil and ¼ cup of the chicken stock until lightly moistened. |
| 8. | In a 2½-3 litre capacity baking dish, layer half the onions, silverbeet, bread and cheese, then repeat. |
| 9. | Heat the oven to 180°C. |
| 10. | Heat the remaining stock and pour it evenly into the baking dish. |
| 11. | Cover with foil and bake for 1 hour. |
| 12. | Remove the foil and bake for another 20 minutes until the top is golden. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings