This French Onion Pull-Apart Bread takes all the savory and cheesy highlights of French onion soup and improves them by adding an entire baguette into the mixture. That’s right, French onion soup you can eat with your fingers. Your secret weapon? Store-bought onion jam, which sheds the time it takes to caramelize your own onions. Be sure not to cut the baguette all the way through or the bread will lose its pull-apart effect.
- 1 (12-oz.) baguette
- 1 (13-oz.) jar onion jam (such as Stonewall Kitchen Roasted Garlic Onion Jam)
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh thyme, plus leaves for garnish
- 1 tablespoon sherry vinegar
- 1 teaspoon grated garlic (from 2 garlic cloves)
- 1 teaspoon black pepper, plus more for sprinkling
- 3/4 teaspoon kosher salt
- 5 ounces Gruyère cheese, shredded (about 1 1/4 cups), divided
How to Make It
Preheat oven to 425°F. Using a serrated knife, slice baguette crosswise at 1/2-inch intervals, cutting to within 1/4 inch of bottom of baguette (being sure not to cut all the way through). Place sliced baguette on a rimmed baking sheet; set aside.
Heat jam, butter, thyme, vinegar, garlic, pepper, and salt in a small saucepan over medium, stirring constantly, until butter is melted, about 3 minutes. (Makes 1 1/4 cups.)
Using a small spoon or small offset spatula, coat inside of each baguette slice with jam mixture. Stuff 1 cup of the cheese evenly in between slices. Sprinkle top of baguette with remaining 1/4 cup cheese. Bake in preheated oven until cheese is melted and browned in spots, about 7 minutes. Place on a serving platter. Sprinkle lightly with pepper; garnish with thyme.