eCook Meal
French Onion & Camembert Baguette
with mushrooms, thyme & a fresh salad
The grilled cheese of dreams! The flavours of French onion soup seep deep into this crunchy delight, while camembert brings a gooey element and that famous cheese pull. Side this with a fresh salad and a rich soup-like dipping sauce, and you have yourself an easy and unforgettable dinner!
Serving guide
Choose your portion size.
TOO MUSH FUN
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the grated Garlic, the chopped thyme, and the stock. Fry for 1 minute, until fragrant, shifting constantly. Add the sliced mushrooms and fry for 4-5 minutes until soft and golden, shifting occasionally. Remove from the pan on completion.
GOLDEN ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 7-9 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. On completion, add the white wine and leave to simmer for 1-2 minutes, until almost all evaporated. Remove from the heat and add the fried mushroom mixture. Mix until fully combined. Season to taste.
LET’S TOAST
Butter the cut-side of the halved baguettes or drizzle with oil. Place a pan, with a lid, over a medium-high heat. When hot, add the bottom baguette half, cut side-up. Top the cut side with the Camembert slices and ¾ of the mushroom and onion mixture. Close up with the other baguette half. Cover with the lid and fry for 3-5 minutes until the cheese has melted.
BROTHY DIP
Return the remaining mushroom mixture pan to a medium heat. Add 50ml of warm water and mix until fully combined. Simmer for 2-4 minutes until slightly thickened. In a salad bowl, combine the quartered tomatoes, the rinsed salad leaves, a drizzle of oil, and seasoning.
BON APPETIT!
Cut your loaded baguettes in half horizontally. Side with the fresh salad and sprinkle over the pine nuts. Stunning, Chef!
TOO MUSH FUN
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the grated Garlic, the chopped thyme, and the stock. Fry for 1 minute, until fragrant, shifting constantly. Add the sliced mushrooms and fry for 4-5 minutes until soft and golden, shifting occasionally. Remove from the pan on completion.
GOLDEN ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 9-12 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. On completion, add the white wine and leave to simmer for 1-2 minutes, until almost all evaporated. Remove from the heat and add the fried mushroom mixture. Mix until fully combined. Season to taste.
LET’S TOAST
Butter the cut-side of the halved baguettes or drizzle with oil. Place a pan, with a lid, over a medium-high heat. When hot, add the bottom baguette halves, cut side-up. Top the cut sides with the Camembert slices and ¾ of the mushroom and onion mixture. Close up with the other baguette halves. Cover with the lid and fry for 3-5 minutes until the cheese has melted.
BROTHY DIP
Return the remaining mushroom mixture pan to a medium heat. Add 100ml of warm water and mix until fully combined. Simmer for 3-4 minutes until slightly thickened. In a salad bowl, combine the quartered tomatoes, the rinsed salad leaves, a drizzle of oil, and seasoning.
BON APPETIT!
Cut your loaded baguettes in half horizontally. Side with the fresh salad and sprinkle over the pine nuts. Stunning, Chef!
TOO MUSH FUN
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the grated Garlic, the chopped thyme, and the stock. Fry for 1 minute, until fragrant, shifting constantly. Add the sliced mushrooms and fry for 5-6 minutes until soft and golden, shifting occasionally. Remove from the pan on completion.
GOLDEN ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 9-10 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. On completion, add the white wine and leave to simmer for 1-2 minutes, until almost all evaporated. Remove from the heat and add the fried mushroom mixture. Mix until fully combined. Season to taste.
LET’S TOAST
Butter the cut-side of the halved baguettes or drizzle with oil. Place a pan, with a lid, over a medium-high heat. When hot, add the bottom baguette halves, cut side-up. Top the cut sides with the Camembert slices and ¾ of the mushroom and onion mixture. Close up with the other baguette halves. Cover with the lid and fry for 3-5 minutes until the cheese has melted.
BROTHY DIP
Return the remaining mushroom mixture pan to a medium heat. Add 150ml of warm water and mix until fully combined. Simmer for 3-4 minutes until slightly thickened. In a salad bowl, combine the quartered tomatoes, the rinsed salad leaves, a drizzle of oil, and seasoning.
BON APPETIT!
Cut your loaded baguettes in half horizontally. Side with the fresh salad and sprinkle over the pine nuts. Stunning, Chef!
TOO MUSH FUN
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the grated Garlic, the chopped thyme, and the stock. Fry for 1 minute, until fragrant, shifting constantly. Add the sliced mushrooms and fry for 6-7 minutes until soft and golden, shifting occasionally. Remove from the pan on completion.
GOLDEN ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 12-15 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. On completion, add the white wine and leave to simmer for 1-2 minutes, until almost all evaporated. Remove from the heat and add the fried mushroom mixture. Mix until fully combined. Season to taste.
LET’S TOAST
Butter the cut-side of the halved baguettes or drizzle with oil. Place a pan, with a lid, over a medium-high heat. When hot, add the bottom baguette halves, cut side-up. Top the cut sides with the Camembert slices and ¾ of the mushroom and onion mixture. Close up with the other baguette halves. Cover with the lid and fry for 3-5 minutes until the cheese has melted.
BROTHY DIP
Return the remaining mushroom mixture pan to a medium heat. Add 200ml of warm water and mix until fully combined. Simmer for 4-5 minutes until slightly thickened. In a salad bowl, combine the quartered tomatoes, the rinsed salad leaves, a drizzle of oil, and seasoning.
BON APPETIT!
Cut your loaded baguettes in half horizontally. Side with the fresh salad and sprinkle over the pine nuts. Stunning, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R335.16
for 4 servings · R83.79 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Fresh Thyme needs 15 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR2.46
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Button Mushrooms needs 500 gButton Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Camembert needs 250 gRoydon Camembert 250 g 250 g at R94.99 · 100% of packR94.99
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Vegetable Stock needs 40 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 8% of packR3.20
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Pine Nuts needs 20 gRaw Pine Nuts 100 g 100 g at R144.99 · 20% of packR29.00
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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White Wine needs 400 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 1.60× packR71.98
Not in the Woolies basket — source these elsewhere:
- Sourdough Baguettes
Shopping
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Frequently Asked Questions
What is the preparation time for French Onion & Camembert Baguette?
The preparation time for French Onion & Camembert Baguette with mushrooms, thyme & a fresh salad is between 15 and 40 minutes.
What is the total time required to make French Onion & Camembert Baguette with mushrooms, thyme & a fresh salad?
The total time required to make French Onion & Camembert Baguette with mushrooms, thyme & a fresh salad is between 30 and 45 minutes.
How many servings does French Onion & Camembert Baguette provide?
4 servings
What are the main ingredients in French Onion & Camembert Baguette?
Button Mushrooms, Camembert, Garlic, Onion, Pine Nuts, Salad Leaves, Sourdough Baguette, Thyme, Tomato, Vegetable Stock, White Wine
What is the nutritional information of French Onion & Camembert Baguette?
Calories: 768, Carbs: 91 grams, Fat: grams, Protein: 33.6 grams, Sugar: 17.1 grams, Salt: 2346 grams
How do I prepare French Onion & Camembert Baguette?
GOLDEN ONIONS: Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. On completion, add the white wine and leave to simmer for 1-2 minutes, until almost all evaporated. Remove from the heat and add the fried mushroom mixture. Mix until fully combined. Season to taste. LET’S TOAST: Butter the cut-side of the halved baguettes or drizzle with oil. Place a pan, with a lid, over a medium-high heat. When hot, add the bottom baguette halves, cut side-up. Top the cut sides with the camembert slices and ¾ of the mushroom and onion mixture. Close up with the other baguette halves. Cover with the lid and fry for 3-5 minutes until the cheese has melted. BON APPETIT!: Cut your loaded baguettes in half horizontally. Side with the fresh salad and sprinkle over the pine nuts. Stunning, Chef! BROTHY DIP: Return the remaining mushroom mixture pan to a medium heat. Add 100ml of warm water and mix until fully combined. Simmer for 3-4 minutes until slightly thickened. In a salad bowl, combine the quartered tomatoes, the rinsed salad leaves, a drizzle of oil, and seasoning. TOO MUSH FUN: Place a pan over a medium-high heat with a drizzle of oil. When hot, add the grated garlic, the chopped thyme, and the stock. Fry for 1 minute, until fragrant, shifting constantly. Add the sliced mushrooms and fry for 4-5 minutes until soft and golden, shifting occasionally. Remove from the pan on completion.
What should be prepared from my kitchen to make French Onion & Camembert Baguette?
Button Mushrooms, Camembert, Garlic, Onion, Pine Nuts, Salad Leaves, Sourdough Baguette, Thyme, Tomato, Vegetable Stock, White Wine
How many calories does French Onion & Camembert Baguette have?
768 calories
How much fat content does French Onion & Camembert Baguette have?
grams