Onion Baguette

Instructions

1. 1

   Heat olive oil in a large skillet over medium heat. Add sliced onions and a pinch of salt, stirring occasionally for 20-25 minutes until deeply golden and caramelized.

   Tip: Don't rush this step—slow caramelization develops rich, sweet flavors

2. 2

   Add minced garlic and fresh thyme leaves to the caramelized onions, stirring for 1-2 minutes until fragrant.

   Tip: Watch carefully so garlic doesn't burn

3. 3

   Deglaze the pan with balsamic vinegar, scraping up any browned bits from the bottom. Cook for another minute and season with salt and pepper. Remove from heat.

4. 4

   Preheat oven to 190°C. Slice the baguette in half lengthwise and place on a baking tray cut-side up.

5. 5

   Generously spread or pile the warm caramelized onion mixture onto each baguette half, distributing evenly.

   Tip: Use a slotted spoon to keep excess oil from soaking the bread

6. 6

   If using cheese, sprinkle grated gruyère over the onion topping for added richness.

   Tip: Cheese is optional but adds wonderful depth

7. 7

   Bake for 8-10 minutes until the baguette edges are crispy and golden, and any cheese is melted.

   Tip: Watch the crust—it should be toasted but not burnt

8. 8

   Remove from oven and let cool for 2 minutes. Slice into portions and serve warm.