A delightful casserole combining Swiss chard, caramelized onions, and Gruyère cheese for a comforting meal.
Slice the onions thinly and sauté them in a deep saucepan with olive oil over medium heat until golden brown, stirring occasionally.
Stir the onions frequently to prevent burning and ensure even caramelization.
Add minced garlic to the onions and cook for an additional 2 minutes until fragrant.
Adding garlic at the end prevents it from burning and turning bitter.
Wash and chop the Swiss chard, then sauté in a large skillet with a drizzle of olive oil until wilted.
Avoid overcooking the chard to maintain its vibrant green color.
Cut the bread into cubes and toss with olive oil and a splash of vegetable stock.
Using day-old bread helps it absorb the stock without becoming too mushy.
Layer the caramelized onions, bread cubes, Swiss chard, and shredded Gruyère cheese in a baking dish, repeating until all ingredients are used.
Ensure the top layer has a mix of all ingredients for an appealing presentation.
Pour the remaining vegetable stock over the layers, cover with parchment paper and foil, and bake at 325°F for 1 hour.
Covering the dish traps moisture, ensuring the casserole remains tender.
Remove the foil and parchment, increase the oven temperature to 375°F, and bake for an additional 15 minutes until the top is golden brown.
Browning the top adds a delightful crunch and enhances the dish's appearance.
Let the casserole rest for 5 minutes before serving warm.
Allowing the dish to rest helps the layers set and makes serving easier.
