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.

Liz Mervosh
Recipe by MyRecipes

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Read the full recipe after the video.

Recipe Summary

active:
40 mins
total:
50 mins
Yield:
Serves 6 (serving size: 3 oz.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. 

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  • 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.

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