Onion-bacon bread
easy
45 mins
45 mins
Ingredients
- 200 g Onions
- 1 Garlic clove
- 200 g streaky smoked bacon
- 15 g Butter or margarine
- 1/8 l Vegetable broth
- 1/2 bunch Marjoram
- 2 TABLESPOONS Crème-fraîche
- 7-10 Tbsp Pepper
- 7-10 Tbsp Iodized salt
- 150 g grated Allgäuer Emmental cheese
- 1 (approx. 440 g) Rye Baguette
- 7-10 Tbsp Tomato wedges and flat-leaf parsley
- 7-10 Tbsp Aluminium foil
Directions
- 1
Peel onions and garlic. Chop onions finely, chop garlic finely. Cut bacon into small cubes. Fry the fat, bacon and onions in a pan. Add stock and simmer for 1-2 minutes.
- 2
Meanwhile wash the marjoram, dab dry and chop. Add to the bacon mixture together with garlic and crème-fraîche and season with pepper and a little salt. Add grated Emmental cheese and heat while stirring until the cheese starts to pull threads.
- 3
Cut the bread lengthwise twice. Spread half of the mixture on the bread base, place the middle piece on top and spread the rest of the mixture on top. Then place the lid on top and wrap the filled bread in aluminium foil.
- 4
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 15 minutes. Take out, remove aluminium foil and cut the bread into thick slices. Garnish and arrange on a large plate with parsley and tomato wedges.
- 5
The bread goes well as a side dish with wine or grilled food. Makes about 18 slices.
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