Onion Baguette
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
You know how sometimes the simplest recipes turn out to be the most impressive? This onion baguette is exactly that kind of dish. I've been making it constantly because it comes together in under an hour and honestly, it costs very little to throw together. The magic happens when you caramelize those onions with garlic and thyme until they're golden and sweet, then pile them onto crusty bread with melted gruyère. Onions are wonderful for you too, packed with antioxidants and quercetin that support heart health. It's become my go to when I want something that tastes like I fussed all day but really didn't.
Ella x
Ingredients
- 1baguette(day-old or fresh)
- 600 gonions(thinly sliced)
- 60 mlolive oil
- 4garlic cloves(minced)
- 15 gfresh thyme
- 5 gsea salt
- 2 gblack pepper
- 30 mlbalsamic vinegar
- 100 ggruyère cheese(grated, optional)
Detail level
Instructions
- 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
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
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
Preheat oven to 190°C. Slice the baguette in half lengthwise and place on a baking tray cut-side up.
- 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
If using cheese, sprinkle grated gruyère over the onion topping for added richness.
Tip: Cheese is optional but adds wonderful depth
- 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
Remove from oven and let cool for 2 minutes. Slice into portions and serve warm.
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