Sage and Onion Casserole
4 servings
90 minutes
Casserole with sage and onion is a fragrant dish of European cuisine that embodies the warmth of home. It is based on a combination of sweet caramelized onions, aromatic sage, and rich meat mince that create a deep and rich flavor. Stale bread gives the casserole a tender texture, while roasted chestnuts add an exquisite nutty note. The dish is perfect for cozy family dinners or festive gatherings. The casserole is baked until golden brown, and its rich aroma fills the kitchen with warmth and joy. Historically, such recipes emerged as a way to use simple and accessible ingredients, transforming them into a hearty and elegant dish. The casserole can be served as a standalone dish or with a light salad for balance.
1
Preheat the oven to 200 degrees. Peel the onion and chop it coarsely. Tear the leaves from the sage sprigs and chop them coarsely. Cut the crust off the bread (you should have about half a stale baguette) and break it into large pieces. Pour cold water into a bowl.
- Onion: 3 heads
- Sage: 1 bunch
- Stale white bread: 6 pieces
2
Heat a large pot over high heat, pour in olive oil, and add butter. Add the onion and sauté for 7-10 minutes until browned. Add sage.
- Olive oil: to taste
- Butter: 20 g
- Onion: 3 heads
- Sage: 1 bunch
3
Soak the bread in a bowl of water, then squeeze out the water thoroughly and throw the bread into the pot, mix and crush large pieces with a wooden spatula. Cook for a few more minutes. Coarsely chop the chestnuts or dried fruits and add them to the pot, mix, hold on the heat for a bit, and remove. Transfer the mixture to a bowl and let it cool.
- Stale white bread: 6 pieces
- Roasted peeled chestnuts: 0.5 glass
4
Add the minced meat, season with salt and pepper. Transfer the mixture to a greased baking dish and bake for 50 minutes until a golden crust forms.
- Ground meat: 750 g
- Sea salt: to taste
- Freshly ground black pepper: to taste
