Baked Camembert and Caramelised Onion Open Baguette
with Pommes Frites and Bistro Style Salad
Looking for a taste of everyday luxury? This Baked Camembert and Caramelised Onion Open Baguette is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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
450 grams
Potatoes
1 unit(s)
Onion
1 unit(s)
Apple
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains: Cereals containing gluten, Oats, Rye, Soya, Wheat, Barley May contain traces of: Nuts, Sesame, Walnuts, Lupin, Milk)
1 unit(s)
Garlic Clove
1 bunch(es)
Chives
30 grams
Onion Marmalade
250 grams
French Camembert
(Contains: Milk)
20 grams
Walnuts
(Contains: Nuts, Walnuts May contain traces of: Nuts, Sesame, Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Almonds, Pecan Nuts, Brazil nuts)
20 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
15 grams
Honey
Not included in your delivery
20 grams
Butter
1 tbsp
Mayonnaise
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into thin 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
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.
Once ready, cut the baguettes in half and transfer to your plates. Drizzle over the honey and sprinkle with half the chives. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Mix the remaining chives through the salad.
Serve the open baguettes with the frites and salad alongside, along with the mayo (see pantry for amount) for dipping.
