2 Serves
72 Mins
Using a chefs knife and cutting board, finely dice the onion and prepare the filling ingredients.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
76 µg / 400 µgCalcium
46 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
75 mg / 1,250 mgPotassium
176 mg / 4,700 mgSodium
595 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Heat the olive oil in a frying pan over medium heat.
Add the diced onion and filling ingredients to the frying pan, sautéing until tender and fragrant.
Season the mixture with salt and black pepper to taste, then remove from heat.
Slice the baguette open using a bread knife and stuff it generously with the prepared filling.
Place the filled baguette in the oven to toast until the bread is golden and crispy.
11
g12
g6
g
