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Baguette with Québec cheese and onion confit


15 minutes


20 minutes


4 (as an appetizer)

Baguette with Québec cheese and onion confit
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30 ml (2 tbsp.) vegetable oil
15 ml (1 tbsp.) butter
2 large onions, finely chopped
Salt and freshly ground pepper to taste
1 ml (1/4 tsp.) ground nutmeg
30 ml (2 tbsp.) honey
15 ml (1 tbsp.) water
1 baguette cut into 4 pieces
45 ml (3 tbsp.) coarsely chopped filberts (hazelnuts)
225 g (1/2 lb.) Fin Renard cheese, sliced


  1. In a large skillet, heat the oil and butter over medium heat.
  2. Add the onions and allow them to sweat 3 minutes.
  3. Reduce the heat to low.
  4. Add the salt, pepper, nutmeg, honey, and water.
  5. Cook 15 more minutes or until the onions are well done and fully covered in honey. Set aside.
  6. Meanwhile, preheat the oven to 200°C (400°F).
  7. Open each piece of bread along its length (sandwich style).
  8. Flatten them slightly so they remain open.
  9. Spread the onion mixture on each piece of bread.
  10. Top with nuts and cheese slices.
  11. Bake 3 to 4 minutes until the cheese melts and lightly browns.
  12. Serve immediately.

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