French Onion Soup Open Baguettes

French Onion Soup Open Baguettes

AD| When we were kids we spent many summer holidays driving to France. I have very fond memories of all the wonderful food, and particularly the bread.  It was possibly the first time I ever saw anything that looked like a baguette and of course the taste was just sublime. So when my friends UK Shallots asked me to create a French-inspired recipe I thought back to those delightful holidays.

This glorious open baguette is inspired by the classic French Onion Soup, with slow-roasted balsamic caramelised shallots, a luscious garlic and herb cream cheese and of course a grating of the ubiquitous gruyere cheese on top and toasted to golden perfection.

UK Shallots

UK shallots are one of the few items of fresh produce you can buy British grown almost all year round. They have a unique subtle-sweet flavour and are a versatile ingredient found in many French and British dishes.

UK Shallots are a collective of British growers producing high quality shallots. You can purchase UK shallots in all major supermarkets.

For the Baguettes

• 600g strong white bread flour
• 400ml water – slightly warm is best
• 1 packet of fast action dried yeast (equivalent of 7g)
• a teaspoon salt
• 1 teaspoon extra version olive oil

You will also need a large bowl, (or a large plastic container with a lid which is my new favourite way to do it) more olive oil, a tea towel and a large baking sheet.

Place all the ingredients into a bowl and bring together into a shaggy mess.  If you’re using a stand mixer with a dough hook, let the dough hook knead the mess for about 2 mins.  If you’re doing it by hand, oil you hand and then just knead it gently in the bowl for a couple of mins.

Tip the shaggy mess into a large oiled bowl or large oiled plastic container. Pop the lid on (or cover in cling film if using a bowl) and set aside for 30 mins. It should be a wet-ish dough.  This is good.

The Stretch and Fold

After 30 mins, oil your hands liberally, then take the lid off the container and do a set of 4 ‘stretch and folds’ with the dough.  If you think of your bowl or container as a compass with a north, east, south and west, then pull up the dough from the north end and fold it over, then turn the container and do the same at each point of the compass.  This will be tough the first time you do it as the glutens haven’t had too long to start working but it will get easier as the dough softens.

Pop the lid on and set aside for another 30 mins

Repeat the above ‘stretch and folds’ twice more, with 30 mins between each set.  Each time you should notice that the dough becomes softer and more pliable.  Air bubbles should start to appear.  Try not to pop them. On the 3rd go, I also push my fingers into the dough creating a dimpled effect which seems to add more air.

After the 3rd time, pop the lid on and rest it in the fridge overnight (8 hours) as this will really help intensify the flavour.  You don’t have to do this and if you don’t then ensure you leave it for at least an hour until the dough has risen and is double in size.

Forming the baguettes:

Dust a heavy teatowel or baker’s cloth with plenty of flour, and put it onto onto a large kitchen tray or board. Shape two long, baguette-width ridges in the cloth. Turn the dough onto a floured worktop, then flour the sticky side lightly. Cut into 2 equal pieces using a large knife.

Working one at a time, press each piece of dough into a rough oval about 25cm long and 20cm deep. Fold one of the long sides to the middle and press it down well with your fingers. Fold in the other long edge in the same way, and press well again to make a long strip of dough with a groove down the centre. Now fold the dough over itself lengthways into a sausage, pressing the two sides together well in a tight seam against the worktop. Roll very lightly under your palms to seal and make the ends a little pointy. The loaf will be about 40cm long.

For the shallots

• Roughly 14 banana shallots (echalions) – cut in half from root to tip and peeled
• Olive oil
• Balsamic vinegar
• Salt and pepper
• Fresh thyme
• 1 x 150g tub @paysanbretonuk French Garlic and Herb Cream Cheese
• 100g gruyrere cheese – finely grated.

You will need a large baking sheet.  Pre-heat the oven to 160C (fan) / 330F

Drizzle a little olive oil onto the baking sheet, followed by a sprinkling of salt, pepper and fresh thyme.  Lay your shallots cut side down onto the sheet and drizzle a little more oil over the top along with some balsamic vinegar.

Bake for 25 minutes until the shallots have started to turn golden.  Remove from the oven and allow to cool.

Cut open the baguette, and slather both sides generously with cream cheese and lay the shallots on top.  Sprinkle with gruyere cheese.  Place them back into the oven for 10 more minutes until bubbling and golden on top.

For more shallot recipes, check these out on Dom in the Kitchen.

Eat and of course, enjoy!