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🥗 Oven-baked cheese ciabatta with caramelized onions and sautéed salad

509 kcal · 30 min · 4 servings

Oven-baked cheese ciabatta with caramelized onions and sautéed salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 170 degrees Celsius with fan.
  2. 2. Peel the garlic and press it finely.
  3. 3. Melt 3 tablespoons of butter with the garlic in a pot over low heat for about 2 minutes.
  4. 4. Heat 1 tablespoon of oil and a pinch of sugar in a pan over low temperature.
  5. 5. Peel the red onion and slice it into thin rings.
  6. 6. Sauté the onion rings in the pan for about 7 to 8 minutes.
  7. 7. Drain the capers in a sieve.
  8. 8. Cut the ciabatta bread from the top at intervals of about 2 centimeters across and slightly diagonally.
  9. 9. Do not cut the bread all the way through.
  10. 10. Place the bread on a large piece of aluminum foil.
  11. 11. Brush the bread generously with the garlic butter.
  12. 12. Distribute the Gouda cheese in the cuts.
  13. 13. Season the ciabatta with a little salt.
  14. 14. Roll the bread tightly in the aluminum foil.
  15. 15. Place the package on a baking sheet.
  16. 16. Bake the bread in the oven for approx. 10 minutes.
  17. 17. Take the onion rings out of the pan and place them on a plate.
  18. 18. Wipe the pan clean.
  19. 19. Heat 2 tablespoons of oil in the pan on high heat.
  20. 20. Fry the capers for about 2 to 4 minutes until they are crispy.
  21. 21. Lift the capers out with a slotted spoon.
  22. 22. Let the capers drain on kitchen paper.
  23. 23. Keep the oil in the pan.
  24. 24. Clean the pan.
  25. 25. Remove the bread from the aluminum foil after 10 minutes.
  26. 26. Bake the ciabatta open for another 5 minutes.
  27. 27. Halve the avocado in the meantime.
  28. 28. Remove the pit of the avocado.
  29. 29. Scoop the flesh out of the shell.
  30. 30. Slice the flesh lengthwise into thin slices.
  31. 31. Drizzle the avocado slices immediately with 1 tablespoon of balsamic vinegar.
  32. 32. Wash the chives.
  33. 33. Shake the chives dry.
  34. 34. Cut the chives into thin rings.
  35. 35. Mix 2 tablespoons of oil, 1 tablespoon of balsamic vinegar, and 1 teaspoon of honey in a bowl.
  36. 36. Season the mixture with salt and pepper.
  37. 37. Heat the clean pan on high heat.
  38. 38. Wash the salads.
  39. 39. Remove the core of the salads.
  40. 40. Quarter the salads lengthwise.
  41. 41. Drizzle each salad half with 1 teaspoon of caper oil.
  42. 42. Season the salads with salt.
  43. 43. Fry the salads on the cut surfaces for approx. 2 minutes each.
  44. 44. Take the bread out of the oven.
  45. 45. Sprinkle the bread with the chive rings.
  46. 46. Plate the bread.
  47. 47. Add the fried salad.
  48. 48. Add the avocado slices.
  49. 49. Add the caramelized onions.
  50. 50. Garnish everything with the dressing.
  51. 51. Garnish everything with the crispy capers.
  52. 52. Serve the dish.

Nutrition per serving