Caramelised Onion and Camembert Garlic Bread
Sharing Dish | with Sourdough Baguette
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Onion
1 bunch(es)
Rosemary
40 grams
Onion Marmalade
3 unit(s)
Garlic Clove
250 grams
French Camembert
(Contains Milk)
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
Not included in your delivery
½ tsp
Sugar
3 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve, peel and thinly slice the onion. Pick the rosemary leaves from their stalks and roughly chop three-quarters of the rosemary. (discard the stalks).
c) Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion and chopped rosemary, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
a) While the onion cooks, peel and grate the garlic (or use a garlic press).
b) Cut the Camembert into 1cm thick slices. Halve any large pieces.
c) Once the onion is cooked, add the sugar (see pantry for amount), garlic and onion marmalade and and cook until caramelised, 1-2 mins more.
a) Halve the baguette lengthways.
b) Pop the baguette halves onto a lined baking tray, cut-side up. Evenly spread half the caramelised onion over both baguette halves.
c) Lay the Camembert slices over the caramelised onion, then dollop the remaining onion over the top.
d) Bake on the top shelf of your oven until thecheese is melted and lighlty golden, 10-12 mins. Transfer to a sharing platter and sprinkle over the remaining rosemary before serving.
Enjoy!
