Baked Camembert and Caramelised Onion Open Baguette

Meanwhile, halve, peel and thinly slice the onion. Quarter, core and thinly slice the apple (no need to peel).

Heat a large frying pan on medium heat. Add the butter (see pantry for amount) and allow to melt, then add the onion and two thirds of the apple slices. 

Season with salt and pepper and fry, stirring occasionally, until the onion is golden and the apple has softened, 10-12 mins. 

Meanwhile, pop the baguette onto a baking tray and bake on the middle shelf of your oven until toasted and golden, 8-10 mins. 

Next, peel and grate the garlic (or use a garlic press). Roughly chop the chives (use scissors if easier).

Once the onion and apple are caramelised and golden, stir in the garlic and onion marmalade. Fry for 1 min more, then remove from the heat. 

Once the baguette is ready, remove from the oven, allow to cool for a few minutes, then slice in half lengthways.

Spread the onion and apple mixture over the cut sides of the baguette. 

Cut the Camembert into slices. Lay them onto the baguette halves, then sprinkle over the walnuts. 

Pop the baguette halves back into the oven until the cheese has melted, 5-6 mins. 

Meanwhile, pop the baby leaf mix and remaining apple into a medium bowl.

Drizzle over the balsamic glaze and some olive oil, then season with salt and pepper and toss together.