Preheat the oven to 325 degrees Fahrenheit. To prepare the onions: Place the onions in a large, deep saucepan and toss with about  cup olive oil. Set over medium-high heat, and shaking the pan occasionally, cook until the bottom layer of onions is golden on the edges, about 3 minutes. Stir, and repeat. Once the second layer of onions has colored, reduce the heat to low, and stir in the garlic and a few pinches of salt. Let cook, stirring occasionally, another 20 minutes or so. To prepare the chard: Place chard in a large saut pan or skillet, drizzle with olive oil, and sprinkle with water and a few pinches of salt. Set the pan over medium heat until the bottom layer of leaves begins to cook; then reduce the heat and stir and fold the leaves until they are just wilted, 2-4 minutes. The leaves should be bright green and their white veins quite pliable. Set aside. To prepare the bread: Using your hands, toss the cubed bread with 2 or 3 Tbs olive oil,  cup of the broth, and a few pinches of salt. To build the panade : Using a flameproof 2-quart souffl dish or deep, enameled cast-iron pan, assemble the panade . Start with a layer of onions, followed by a loose scattering of bread cubes, a thin layer of onions, a blanket of chard, and a handful of cheese. Repeat, continuing until all ingredients are incorporated and the dish is full. Aim for 2