French Brie and Roasted Onion Tartine

Serves 2 people


1 whole French Brie

1 baguette (up to one day old)

4 red onions

1 bunch fresh basil

1 clove garlic

¼ tsp dried chilli flakes

2 sprigs thyme

1 tbsp balsamic vinegar

1 tbsp brown sugar

1 tbsp olive oil


Preheat oven to 180°C. Peel the onions and cut in half through the root. Leave the root intact and slice each half into eights. Scatter onto a baking tray. Add the chilli flakes, balsamic vinegar, olive oil and sugar onto the onions. Coat well and season with salt and pepper.

Roast the onions in the oven for 35 minutes, turning from time to time to make sure they don’t over-colour.

Slice the baguette in half as you would a sandwich. Separate both halves and rub the inside of the bread with the garlic cloves. Drizzle with olive oil and lightly toast under a grill for 2-3 minutes.

Once the onions are cooked, lay them on the toasted baguette.

Place 3-4 whole basil leaves on top of the onions.

Slice the Brie and cover the onions, don’t leave any gaps of bread as these parts will

burn. Sprinkle fresh thyme leaves onto the Brie and season with black pepper.

Place the tartine under a hot grill until all the Brie has melted.

Serve immediately.


2 Responses to “French Brie and Roasted Onion Tartine”

  1. stella Says:


  2. stella Says:

    sounds good going to try this one.

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