Baked Bread Stew

1. 1

   The day before serving, cut rye bread into thin slices.

2. 2

   Lay out slices side by side and let dry overnight.

3. 3

   The day of serving, peel onions and cut into rings.

4. 4

   Heat butter, add onions and braise over low heat until translucent.

5. 5

   Add stock and simmer for 20 minutes.

6. 6

   In the meantime, cut cheese into small cubes.

7. 7

   Wash chives and snip them.

8. 8

   Preheat oven to 350*F.

9. 9

   Arrange one layer of bread on the bottom of a buttered, ovenproof, deep casserole dish.

10. 10

    Sprinkle with some of the cheese cubes and chives, and season with pepper.

11. 11

    Add enough onion stock just to cover this layer and continue layering the ingredients as above.

12. 12

    Finish with a layer of cheese.

13. 13

    Add enough onion stock just to cover it.

14. 14

    Bake stew for 50 minutes until a golden brown crust has formed.

* Per serving · 4 servings · Values may vary.

No additional tips available.