French Onion & Camembert Baguette

Name: French Onion & Camembert Baguette
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
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

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

with mushrooms, thyme & a fresh salad

4.6

19 reviews

Hands on Time: 15 - 40 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Sugar/Sweetener/Honey

Photo of French Onion & Camembert Baguette

Serves 1

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!

Download the Recipe

Serves 2

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!

Download the Recipe

Serves 3

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!

Download the Recipe

Serves 4

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!

Download the Recipe

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, Fresh Thyme, Garlic Clove, Garlic Cloves, Onion, Onions, Pine Nuts, Salad Leaves, Sourdough Baguette, Sourdough Baguettes, Tomato, Tomatoes, 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?

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. 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! 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.

What should be prepared from my kitchen to make French Onion & Camembert Baguette?

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