Baguette with brie cheese, pears, onion confit and bacon

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Ingredients

  • 1 baguette, white bread
  • 1 brie cheese of your choice (Lucie-Rose’s recommendation: Belle-Crème from the Alexis-de-Portneuf cheese plant)
  • 2 pears
  • 1 package of F. Ménard bacon (250 gr)

Onion confit:

  • 2 yellow onions
  • 1 tsp. butter
  • 3 tbsp. maple syrup
  • 2 tbsp. balsamic vinegar
  • Salt

Preparation

Onion confit:

According to Lucie-Rose, onion confit can easily be prepared in advance (even 2-3 days before receiving your guests). Note that you could very well buy a confit already made. It is very simple to make and it is convenient to have some in the fridge during the holidays because it goes perfectly with the bries!

  • Slice the 2 onions finely.
  • In a small pot, melt the butter over high heat until it becomes foamy.
  • Add the onions and let sear for about 3 minutes without stirring or until they are slightly grilled. That is what will create the “caramelized” effect of the onions.
  • Stir and lower the heat to medium-low. Simmer for about 15 minutes, stirring regularly.
  • Add maple syrup and balsamic vinegar.
  • Continue cooking for 10 minutes or until you get the desired result (do not hesitate to taste).
  • Salt to taste.

Assembling the recipe:

It’s the big day and you want to impress your guests. You’ll see, it will only take a few minutes to get festive bites worthy of a magazine!

  • Start by cooking the bacon in the oven until it is crispy.
  • Meanwhile, cut the bread baguette in half lengthwise.
  • Cut the brie into thin slices and spread them over the two halves of the baguette.
  • Cut the pears into thin slices and spread them over the cheese.
  • Using a spoon, put the onion confit on the whole length of the bread.  
  • Take the bacon out of the oven and preheat to 350 °F. Put the bread on a baking sheet, lined with parchment paper and bake in the oven for 10 to 14 minutes.
  • Take out of the oven, sprinkle with chopped bacon and serve immediately!

See Lucie-Rose’s recipes on her blog.

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