5 onions
Olive oil or duck fat
6 cloves garlic
2 bay leaves
12 sprigs thyme
1 cup red wine
3 quarts chicken stock
2 pounds acorn or butternut squash
1 pound chanterelles
Salt and pepper
10 slices stale country-style bread
About 3 ounces Reggiano Parmesan cheese
Academia Barilla Parmigiano Reggiano

Begin by stewing the onions, peeled and sliced thin, over medium heat,
in about 1/4 cup of olive oil, duck fat, or a combination. When they have
begun to soften, add the garlic cloves, also peeled and sliced thin; the bay leaves; and the thyme. Continue to cook the onions until they just begin
to brown, 20 to 30 minutes. Add the red wine and reduce by half. Add
the stock and simmer for 30 minutes.
Meanwhile, peel and seed the squash and cut it into 1/8-inch-thick slices. Clean, slice and sauté the chanterelles in a few tablespoons of olive oil
until they brown. Salt and pepper them, and add to the simmering stock.
In a sauté pan over medium heat, lightly brown the slices of bread in
more olive oil or duck fat.
Preheat the oven to 375 degrees F. and assemble the panade: Cover the bottom of a large casserole with half the bread slices and gently ladle in enough broth (including the onions and the chanterelles) to cover. Make
a single layer of the sliced squash on top and ladle in more of the broth,
to cover. Make a layer with the rest of the bread, add more broth so that
the top layer of bread is well soaked through, and finish by grating the Parmesan over the top to cover lightly. Bake, covered, for 45 minutes;
then uncover and bake for about 45 minutes more, until well browned.
To serve, scoop the panade into bowls and ladle more of the hot broth
around it. Serves 8 to 10.