Baked Camembert and Garlic Sourdough Dippers

Name: Baked Camembert and Garlic Sourdough Dippers with Caramelised Balsamic Onions | Perfect for sharing
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 1 unit(s) Red Onion; 2 unit(s) Garlic Clove**; 250 grams French Camembert; 1 unit(s) SlooOW Stone Oven White Baguette; 12 milliliter(s) Balsamic Vinegar; 2 tbsp Olive Oil; 1 tsp Sugar

with Caramelised Balsamic Onions | Perfect for sharing

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Garlic bread dippers are the perfect accompaniment to this tasty baked camembert – ideal for scooping up the melted cheese and caramelised red onions. Serve as a delicious starter or side dish.

Tags:

Veggie

Allergens:

Milk

•Cereals containing gluten

•Sesame

•Soya

•Sulphites

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.

Total25 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Red Onion

2 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 traces of: Lupin, Milk, Nuts)

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

Not included in your delivery

2 tbsp

Olive Oil

1 tsp

Sugar

Nutritional information

Energy (kJ)2122 kJ

Energy (kcal)507 kcal

Fat33.9 g

of which saturates21.3 g

Carbohydrate23.3 g

of which sugars9.4 g

Dietary Fibre1.7 g

Protein27.1 g

Salt2.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Paper

•Baking Tray

•Garlic Press

•Aluminum Foil

•Bowl

•Pan

Instructions

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).

c) Remove the Camembert from its packaging, then pop it into a large square of foil. Scrunch the edges together around the sides, but leave the foil open at the top.

d) Place the Camembert on a lined baking tray and bake on the top shelf of your oven until the cheese has melted, 15-20 mins.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

b) Whilst the onion fries, pop the garlic into a large bowl with the olive oil (see pantry for amount). Season with salt and pepper and mix together.

c) Slice the bread into 2cm thick slices add to the bowl of the garlic oil. Turn to coat well in the oil. Pop the garlic bread slices onto another large baking tray in a single layer. TIP: Use two trays if necessary.

d) Once the Camembert has been in the oven for 10 mins, place the garlic bread slices on the middle shelf and bake until golden, 8-10 mins.