French Onion Garlic Bread
Ingredients
- 2 bulbs of garlic
- 2 large shallots
- 115 g unsalted butter, softened
- 1 tsp red pepper flakes
- 1 tsp Italian seasonings
- Salt and pepper, to taste
- 1 loaf of French bread, cut in half lengthwise
- 1 caramelised onion, recipe below
- 115 g shredded mozzarella cheese
- 240 ml shredded Gruyère cheese
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- Salt and pepper, to taste
- 28 g butter
- 1 large onion, thinly sliced
- 13 g brown sugar
- 1 tsp Worcestershire
- Salt and pepper, to taste
- 14 g butter
- 8 g all-purpose flour
- 240 ml whole milk
- ¼ tsp freshly grated nutmeg (optional)
- Salt and pepper, to taste
Instructions
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Preheat your oven to 230 °C Slice the top off the garlic bulb to expose the cloves, and place it on a sheet of foil. Drizzle with olive oil and wrap it in foil. Peel the shallots and cut them in half. Place them on a separate piece of foil, drizzle with olive oil and salt, and wrap them up. Roast both the garlic and shallots in the preheated oven for about 40 minutes to an hour, or until soft and golden. Once roasted, let them cool for a few minutes. Squeeze the garlic out of its skins and roughly chop the shallots. In a small bowl, combine the roasted garlic, roasted shallots, softened butter, red pepper flakes, Italian seasonings, salt, and pepper. Mix well and set aside.
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Heat the olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally until they are soft and golden brown. Add the brown sugar and balsamic vinegar, stirring until the sugar dissolves and the onions become deeply caramelised. Season with salt and pepper, then set aside.
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In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes to create a roux, making sure it doesn’t brown. Gradually pour in the milk while whisking continuously to prevent lumps. Keep whisking until the sauce thickens (about 5-7 minutes). Once thickened, add the nutmeg (if using), and season with salt and pepper to taste. Stir well. Add the caramelised onions to the sauce and mix. Set aside.
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Preheat your oven to 205 °C Slice the loaf of French bread in half lengthwise, then spread the roasted garlic and shallot butter evenly on both halves. Top with the caramelised onions, spreading them out evenly. Sprinkle the shredded mozzarella and Gruyère cheeses generously over the onions. Sprinkle fresh thyme leaves (or dried thyme) over the top. Place the prepared bread halves on a baking sheet and bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and bubbly, and the edges of the bread are golden and crispy. You can broil at the end to get the cheesy crispy. Remove from the oven and allow to cool for a few minutes before slicing. Serve warm and enjoy the rich, savoury flavour of French onion garlic bread
Notes
Imported from Mela.
