Toward the end of last year a friend and I decided to try out as many bakeries as we could find, he in search of the best sourdough loaf in Perth, and I in search of the best baguette. We tried a few places here and there and had some pretty nice and then some less-nice breads. I developed a metric for my perfect baguette, which had to:
Chu's baguettes come out of the oven at a charitable 11am, which means there won't be any fresh baguettes ready for breakfast. But if, like me, heading to and from a bakery before breakfast was a bit overly optimistic in the first place, then Chu's make for the perfect so-fresh-it's-still-warm lunch.
I stopped by The Little Cheese Shop in Bayswater and upon their recommendation picked up a D'argental Brique Lingot, a really creamy French Brie with a lovely and slightly salty finish. I caramelised some onions and chopped up a grape tomato to make a great Baguette which brought me back to the breakfasts I used to scramble together in Paris. (There we had a lady who would bring us fresh baguettes every morning, which is one of the high points of decadence in my life thus far)
Ham, Tomato, Caramelised Onion and Brie Baguette
Two slices of deli style Ham
A large grape tomato
I'm not going to explain how to make a sandwich.
Very Easy Caramelised Onions
A lot of cooking websites tell you even half an hour isn't nearly long enough to caramelise onions, and that you should caramelise onions as low and slow as you possibly can. I'm all for this, but when I'm whipping up lunch, sometimes as long as I have is ten or fifteen minutes. Here are a few tricks for how to speed up caramelised onions: