Camembert & Caramelised Onion Garlic Bread

Name: Camembert & Caramelised Onion Garlic Bread Sharing Dish | with Fresh Rosemary
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 1 unit(s) Onion; 1 bunch(es) Rosemary; 3 unit(s) Garlic Clove**; 250 grams French Camembert; 40 grams Onion Marmalade; 1 unit(s) SlooOW Stone Oven White Baguette; ½ tsp Sugar; 3 tbsp Olive Oil

Sharing Dish | with Fresh Rosemary

Recipe Development TeamPublished on October 02, 2024

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Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. This extra special garlic bread, topped with oozy melted Camembert and caramelised onion, is the perfect addition to meals over the festive period.

Tags:

Veggie

Allergens:

Milk

•Cereals containing gluten

•Sesame

•Soya

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.

Total30 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

1 bunch(es)

Rosemary

3 unit(s)

Garlic Clove**

250 grams

French Camembert

(Contains: Milk)

40 grams

Onion Marmalade

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains: Cereals containing gluten, Sesame, Soya May contain traces of: Lupin, Milk, Nuts)

Not included in your delivery

½ tsp

Sugar

3 tbsp

Olive Oil

Nutritional information

Energy (kJ)2406 kJ

Energy (kcal)575 kcal

Fat38.5 g

of which saturates21.9 g

Carbohydrate29.6 g

of which sugars14.5 g

Dietary Fibre2.4 g

Protein27.3 g

Salt2.4 g

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

Utensils

•Large Frying Pan

•Garlic Press

Cooking Instructions and Tips

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 (stalks and all).

c) Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion and three quarters of the 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 the cheese is melted and lighlty golden, 10-12 mins. Transfer to a sharing platter and sprinkle over the remaining rosemary before serving.

Enjoy!