Instructions: Stew onions over medium heat in olive oil or duck fat (or combination of both). When onions have begun to soften, add garlic cloves, bay leaves and thyme.

Continue to cook onions until just beginning to brown, 20 to 30 minutes.

Add wine and reduce by half. Add stock and simmer 30 minutes.

Meanwhile, peel and seed squash and cut into inch slices. Set aside.

Clean, slice and saute chanterelles in a few tablespoons olive oil until brown. Season with salt and pepper and add to simmering stock.

In saute pan over medium heat, lightly brown slices of bread in more olive oil or fat.

Preheat oven to 375 and assemble the panade: Cover bottom of large casserole with half the bread slices and gently ladle in enough broth (including onions and chanterelles) to cover.

Make a single layer of sliced squash on top and ladle in more of the broth, to cover. Make a layer with rest of bread, add more broth so that top layer of bread is well soaked through, and finish by grating cheese over top to cover lightly. Keep remaining broth warm.

Bake, covered, in preheated oven 45 minutes, then uncover and bake about 45 minutes more, until well browned.

To serve, scoop panade into bowls and ladle more of hot broth around it.

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