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!
French Onion & Camembert Baguette
French Onion & Camembert Baguette
with mushrooms, thyme & a fresh salad
Hands on Time: 15 - 40 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Button Mushrooms
- Camembert
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Pine Nuts
- Salad Leaves
- Sourdough Baguette
- Sourdough Baguettes
- Tomato
- Tomatoes
- Vegetable Stock
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Sugar/Sweetener/Honey
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!
Garlic Clove - 1
Fresh Thyme - 4g
Vegetable Stock - 10ml
Button Mushrooms - 125g
Onion - 1
White Wine - 100ml
Sourdough Baguette - 1
Camembert - 65g
Tomato - 1
Salad Leaves - 20g
Pine Nuts - 5g
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!
Garlic Clove - 1
Fresh Thyme - 8g
Vegetable Stock - 20ml
Button Mushrooms - 250g
Onion - 1
White Wine - 200ml
Sourdough Baguettes - 2
Camembert - 125g
Tomato - 1
Salad Leaves - 40g
Pine Nuts - 10g
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!
Garlic Cloves - 2
Fresh Thyme - 12g
Vegetable Stock - 30ml
Button Mushrooms - 375g
Onions - 2
White Wine - 300ml
Sourdough Baguettes - 3
Camembert - 180g
Tomatoes - 2
Salad Leaves - 60g
Pine Nuts - 15g
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!
Garlic Cloves - 2
Fresh Thyme - 15g
Vegetable Stock - 40ml
Button Mushrooms - 500g
Onions - 2
White Wine - 400ml
Sourdough Baguettes - 4
Camembert - 250g
Tomatoes - 2
Salad Leaves - 80g
Pine Nuts - 20g
Woolies Products in this dish
